Mediterranean Diet Friendly Citrus & Herb Pulled Pork

Total time3 hr 50 min

Prep time20 min

Cook time3 hr 30 min

Mediterranean Diet Friendly Citrus & Herb Pulled Pork

This slow-braised pork shoulder gets its deep flavor from a warming rub of turmeric, ginger, and Ceylon cinnamon, then simmers for hours in a bright mix of fresh orange and lime juice with garlic and onion until it's completely fork-tender. A final trip under the broiler crisps up the shredded edges into caramelized, craggy bits that pick up all that citrusy pan liquid. Bone broth and a touch of honey round out the braise, giving it savory depth without any heaviness. Piled high with fresh cilantro and a squeeze of lime, it's the kind of dish that eats light but tastes indulgent. The produce-forward flavors, lean protein, and good olive-oil-adjacent cooking fats make this an easy addition to a Mediterranean-style table. It's satisfying enough for a weekend centerpiece but simple enough to fold into weeknight bowls, wraps, or salads all week long.

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Ingredients

6 servings

For the pork

3 lb bone-in pork shoulder (boston butt)
Simple Truth Boneless & Skinless Chicken Thighs Simple Truth Organic® Air-Chilled Boneless Skinless Chicken Thighs Nature's Promise Natural Boneless Skinless Chicken Thighs Fresh Signature Farms Boneless Skinless Chicken Thighs Value Pack - 3 Lb Nature's Promise Boneless Skinless Chicken Thigh Family Pack
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Chef's tip
Use the same weight of boneless chicken thighs and cut them as directed. For thin slices, skewers, stir-fries, or frying, cook to 165°F (74°C). For covered braises, cook about 45 minutes; for a slow cooker, use 3 to 4 hours on low.
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
Chef's tip
Soy sauce is saltier and less sweet; start with less and adjust.
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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