Lactose Free Citrus & Herb Pulled Pork
Pulled pork is already a crowd-pleaser, but this citrus-braised version takes things to a whole new level of bright, layered flavor. The pork shoulder gets rubbed down with turmeric, ginger, Ceylon cinnamon, and dried herbs before being seared hard in coconut oil ā that crust is where all the magic starts. A braising liquid of fresh orange juice, lime juice, bone broth, coconut aminos, and a touch of honey keeps everything completely free of dairy while still building a rich, glossy sauce that tastes like it took serious effort. After three hours in the oven, the meat shreds effortlessly, and then a quick run under the broiler crisps the edges into those irresistible caramelized bits you'll fight over. The whole dish is naturally dairy-free from start to finish, with no swaps or substitutions needed ā just real ingredients doing exactly what they're supposed to do. Finish it with fresh cilantro and a squeeze of lime, and you've got a showstopper that works just as well for a weeknight dinner as it does for feeding a crowd.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more āIngredients
6 servings
For the pork
- 3 lb bone-in pork shoulder (boston butt)
- 1 Ā½ tsp fine sea salt
- 1 tsp ground turmeric
- 1 tsp ground ginger
- Ā½ 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)
- Ā¼ cup fresh lime juice (from about 2 limes)
- Ā½ 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 325Ā°F (165Ā°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 2ā3 minutes, until deeply browned on all sides, about 10ā12 minutes total. Transfer the pork to a plate.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!