Gut Friendly Citrus & Herb Pulled Pork
Slow-braised pork shoulder gets a serious upgrade here, built around a citrus-forward braise that's as nourishing as it is deeply flavorful. The combination of fresh orange and lime juice, bone broth, and apple cider vinegar creates a braising liquid that's genuinely good for your gut — no shortcuts, no mystery ingredients, just real food doing real work. Anti-inflammatory spices like turmeric, ginger, and Ceylon cinnamon layer into the rub, giving the pork a warm, aromatic crust before it ever hits the oven. Coconut aminos stand in for soy sauce, keeping the whole dish free from common digestive irritants while still delivering that savory depth you'd expect. After three hours of low, slow braising, the pork shreds effortlessly and then gets finished under the broiler so the edges caramelize into something genuinely irresistible. A squeeze of fresh lime and a handful of cilantro at the end brighten everything up and make it feel like a proper meal worth sitting down for. This is the kind of recipe that proves eating with your gut in mind doesn't mean sacrificing any of the good stuff.
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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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