Gluten Free Citrus & Herb Pulled Pork
Pulled pork is one of those dishes that feels like a project worth every minute, and this citrus-braised version delivers serious depth of flavor without a single ingredient that needs a second glance for gluten concerns. Every component — from the coconut aminos standing in for soy sauce to the bone broth and fresh-squeezed orange and lime juice — is naturally free of wheat and gluten-containing grains, so there's no substitution gymnastics required. The pork shoulder gets rubbed down with turmeric, ginger, Ceylon cinnamon, and dried herbs before a hard sear in coconut oil builds a crust that locks in all that flavor. From there, a slow braise in the Dutch oven does the heavy lifting, and the result is meat so tender it practically falls apart on its own. The real finishing move is spreading the shredded pork on a sheet pan and running it under the broiler until the edges caramelize and crisp — that contrast of juicy interior and slightly charred bits is genuinely hard to stop eating. A handful of fresh cilantro and a squeeze of lime over the top keeps everything bright and lively. Whether you're piling it into lettuce cups, serving it over rice, or eating it straight off the pan, this one is a keeper.
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Learn more →Ingredients
6 servings
For the pork
- 3 lb bone-in pork shoulder (boston butt)
- 1 ½ tsp fine sea salt
- 1 tsp ground turmeric
- 1 tsp ground ginger
- ½ tsp ceylon cinnamon
- 1 tsp dried oregano
- 1 tsp dried thyme
- 2 tbsp coconut oil
For the braise
- 1 medium yellow onion, roughly chopped
- 6 cloves garlic, smashed
- 1 cup fresh orange juice (from about 2 oranges)
- ¼ cup fresh lime juice (from about 2 limes)
- ½ cup bone broth
- 2 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- 1 tbsp honey
- 4 sprigs fresh thyme
- 2 bay leaves
For serving
- fresh cilantro leaves, for serving (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Preheat the oven to 325°F (165°C). In a small bowl, combine the salt, turmeric, ginger, Ceylon cinnamon, dried oregano, and dried thyme. Pat the pork shoulder completely dry with paper towels, then rub the spice mixture all over the surface, pressing it into any crevices.
- 2
Heat the coconut oil in a Dutch oven over medium-high heat until shimmering. Add the pork shoulder and sear, turning every 2–3 minutes, until deeply browned on all sides, about 10–12 minutes total. Transfer the pork to a plate.
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