Lupin Free Citrus & Herb Pulled Pork
Slow-braised pulled pork is already a crowd-pleaser, but this version takes things somewhere genuinely special with a citrus-forward braise built on fresh orange and lime juice, bone broth, coconut aminos, and a touch of honey. The spice rub ā turmeric, ginger, Ceylon cinnamon, oregano, and thyme ā gives the pork shoulder a warm, aromatic crust before it ever hits the pot. Every ingredient here is straightforward and whole-food, which makes it a natural fit for anyone navigating legume-related restrictions without wanting to sacrifice depth of flavor. The Dutch oven does the heavy lifting over a long, low braise until the meat is completely fall-apart tender, and then a quick pass under the broiler crisps the edges into something almost irresistible. That contrast between the caramelized, slightly charred bits and the juicy interior is what makes this recipe genuinely hard to stop eating. Finish it with fresh cilantro and a squeeze of lime, and you've got a centerpiece dish that tastes like it took far more effort than it did.
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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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