Mustard Free Citrus & Herb Pulled Pork
Pulled pork is one of those dishes that seems simple until you realize how many store-bought sauces, spice blends, and marinades sneak mustard in as a hidden ingredient. This version sidesteps all of that with a bold, fragrant spice rub built from turmeric, ginger, Ceylon cinnamon, oregano, and thyme — nothing to second-guess on the label. The braising liquid is where things get really exciting: fresh orange and lime juice, coconut aminos, honey, and bone broth create a citrusy, savory bath that keeps the pork impossibly juicy through a long, slow oven braise. After three hours, the shoulder shreds effortlessly and gets spread onto a baking sheet for a final blast under the broiler, crisping the edges into caramelized, golden bits that are genuinely hard to stop eating. That contrast between the tender interior and the slightly charred, lacquered exterior is what makes this recipe feel like a serious weekend project worth every minute. Finish it with fresh cilantro and a squeeze of lime, and you've got a centerpiece dish that's bright, deeply savory, and completely free of any mustard-based shortcuts.
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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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