Nightshade Free Citrus & Herb Pulled Pork
Pulled pork is one of those dishes that usually leans hard on smoky chili-based rubs and tomato-heavy sauces ā which makes it tricky when you're avoiding nightshades. This version sidesteps all of that without sacrificing a single bit of depth or excitement. Instead of paprika or chipotle, the pork shoulder gets a bold rub of turmeric, ginger, Ceylon cinnamon, oregano, and thyme before being seared in coconut oil until it's deeply caramelized on every side. The braising liquid is where things really shine: fresh orange and lime juice, bone broth, coconut aminos, apple cider vinegar, and honey create a citrusy, savory bath that slowly transforms the meat into something impossibly tender over three hours in the oven. The final broiler step is a genius move ā shredded pork spread across a baking sheet and blasted with high heat until the edges go crispy and caramelized, giving you that irresistible mix of textures in every bite. Finished with fresh cilantro and a squeeze of lime, this is the kind of meal that makes you forget you were ever working around a restriction in the first place.
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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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