Slow-braised pulled pork is already a crowd-pleaser, but this citrus-forward version takes things to a genuinely exciting place. A bone-in pork shoulder gets rubbed down with turmeric, ginger, Ceylon cinnamon, and dried herbs before being seared hard in coconut oil — that crust is where the flavor starts. The braising liquid is built from fresh orange and lime juice, bone broth, coconut aminos, apple cider vinegar, and honey, which means every shred of pork soaks up something bright, savory, and just a little sweet. After three hours in the oven, the meat falls apart with zero resistance, and then comes the move that sets this recipe apart: a quick broil to caramelize and crisp the edges before serving. The result is tender inside, crackling at the edges, and deeply flavorful throughout. Every ingredient here is naturally free of rye and grain-based additives, so there's no need to audit labels or swap anything out — the recipe just works as written. Finish with fresh cilantro and a squeeze of lime, and you've got a showstopper that's as weeknight-friendly as it is impressive for a crowd.
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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.
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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