Pecan Free Citrus & Herb Pulled Pork
Pulled pork gets a serious upgrade here, braised low and slow in a bright, citrus-forward liquid built from fresh orange juice, lime juice, bone broth, and a touch of honey. The spice rub — turmeric, ginger, Ceylon cinnamon, oregano, and thyme — gives the pork shoulder a deeply aromatic crust before it ever hits the braising liquid, and that sear in coconut oil locks in serious flavor. After three hours in the oven, the meat shreds effortlessly and gets spread onto a baking sheet, basted with the reduced braising juices, and finished under the broiler so the edges caramelize and crisp up beautifully. That final broil step is what separates this from ordinary slow-cooked pork — you get tender, juicy interior pieces with slightly charred, caramelized edges in every single bite. Tree nut allergies and sensitivities can make a lot of BBQ-adjacent recipes feel off-limits due to pecan wood smoke, pecan-based rubs, or nut-studded sauces hiding in store-bought options, but every ingredient here is straightforward and easy to verify. Serve it straight off the pan with fresh cilantro and a squeeze of lime, and it works just as well tucked into tacos as it does piled over rice or eaten on its own.
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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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