Macadamia Free Citrus & Herb Pulled Pork
Pulled pork this fragrant and deeply flavored feels like a special occasion meal, but it comes together with pantry staples and a Dutch oven you probably already own. A bold spice rub of turmeric, ginger, and Ceylon cinnamon gives the pork shoulder a gorgeous crust before it ever hits the braising liquid, and the combination of fresh orange juice, lime juice, and coconut aminos creates a sauce that's bright, savory, and just a little sweet. The low-and-slow oven braise does most of the heavy lifting, coaxing the meat into fall-apart tenderness over about three hours. The real move is the final broil — spreading the shredded pork on a baking sheet and blasting it under high heat caramelizes the edges into crispy, lacquered bits that are genuinely hard to stop eating. Every ingredient here is naturally free from tree nuts, so there's no need to scrutinize labels or worry about cross-contact from nut-heavy sauces or marinades. Serve it straight off the pan with fresh cilantro and a squeeze of lime, and watch it disappear fast.
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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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