Pistachio Free Citrus & Herb Pulled Pork
Slow-braised pulled pork gets a serious upgrade here, built on a foundation of warm spices, bright citrus, and a deeply savory braise that fills your kitchen with an almost intoxicating aroma. The pork shoulder is rubbed with turmeric, ginger, Ceylon cinnamon, oregano, and thyme before getting seared hard in coconut oil ā that crust is where a ton of the flavor lives. Fresh orange and lime juice, bone broth, coconut aminos, and a touch of honey form the braising liquid, keeping everything moist and layered with sweet-tart complexity as it slowly breaks down in the oven. After three hours, the meat shreds effortlessly, and then a quick pass under the broiler caramelizes the edges into something genuinely crispy and irresistible. Tree nut allergies and sensitivities can make a lot of spice blends and sauces feel like a minefield, but every single ingredient here is straightforward and easy to verify ā no spice mixes with mystery additives, no sauces with hidden nuts. Pile it over rice, stuff it into tacos, or eat it straight off the baking sheet with a squeeze of lime and a handful of fresh cilantro. This is the kind of recipe that earns a permanent spot in your rotation.
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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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