Paraben Free Citrus & Herb Pulled Pork
Slow-braised pulled pork is already the kind of dish that draws people into the kitchen just from the smell alone, and this version takes it somewhere genuinely special. The rub leans on turmeric, ginger, and Ceylon cinnamon for warmth and depth, while fresh orange and lime juice in the braise keep things bright and citrusy throughout the long cook. Coconut aminos stand in for soy sauce and coconut oil handles the sear, so every ingredient is intentionally chosen — nothing synthetic, nothing with hidden preservatives to second-guess. After three hours in the oven, the pork shreds effortlessly and then gets spread out and hit under the broiler, which is the move that takes it from good to genuinely crave-worthy, crisping the edges into caramelized, slightly charred bits. That contrast between the juicy interior and the crispy outer pieces is what makes this recipe feel restaurant-worthy with very little fuss. Finish it with fresh cilantro and a squeeze of lime and you've got a centerpiece dish that works over rice, tucked into lettuce cups, or honestly just eaten straight off the pan.
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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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