Legume Free Citrus & Herb Pulled Pork
Pulled pork that smells like citrus, warm spice, and something genuinely exciting coming out of the oven ā that's exactly what this recipe delivers. A bone-in pork shoulder gets rubbed down with turmeric, ginger, Ceylon cinnamon, oregano, and thyme before being seared hard in coconut oil and braised low and slow in a bright, tangy liquid built from fresh orange juice, lime juice, bone broth, coconut aminos, and a touch of honey. The result is deeply savory with a citrusy backbone that makes every bite feel a little unexpected in the best way. After a long braise, the pork gets shredded and spread onto a baking sheet, basted with the reserved braising liquid, and finished under the broiler so the edges caramelize and crisp up beautifully. That broiler step is the move ā it's what separates good pulled pork from the kind people ask about. For anyone navigating legume-free eating, this recipe is naturally in the clear: no soy, no beans, no peanuts, and the coconut aminos bring that savory depth without any of the usual concerns. Finish it with fresh cilantro and a squeeze of lime, and you've got a showstopper that works just as well on a weeknight as it does feeding a crowd.
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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.
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