Mushroom Free Citrus & Herb Pulled Pork
Bright citrus, warm spices, and slow-braised pork shoulder come together in a dish that's deeply savory with just enough brightness to keep every bite interesting. The rub — turmeric, ginger, Ceylon cinnamon, oregano, and thyme — builds a complex crust during the sear, and then the braise of fresh orange juice, lime juice, bone broth, and coconut aminos slowly coaxes the meat into something impossibly tender. Every ingredient here is straightforward and plant-based or animal-derived with no hidden fillers, making it a genuinely clean option for anyone navigating fungi-related sensitivities — no umami shortcuts, no sneaky additions. After three hours in the oven, the pork shreds effortlessly, and a quick pass under the broiler caramelizes the edges into crispy, golden bits that are honestly the best part. A finishing hit of fresh cilantro and a squeeze of lime lifts the whole thing and keeps it feeling fresh rather than heavy. Pile it over rice, stuff it into warm tortillas, or eat it straight off the baking sheet — no judgment here.
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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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