Seeds Free Citrus & Herb Pulled Pork
Slow-braised pulled pork gets a vibrant, citrus-forward makeover here, built on a foundation of fresh orange and lime juice, bone broth, and coconut aminos that keeps every shred deeply flavorful and completely free of seeds or seed-derived ingredients. The spice rub — turmeric, ginger, Ceylon cinnamon, oregano, and thyme — delivers warmth and complexity without reaching for anything that could trip up a seeds-free kitchen. Searing the pork shoulder in coconut oil before the long braise locks in a rich, caramelized crust that makes the finished meat taste like it came from a serious restaurant. After three hours in the oven, the pork shreds effortlessly, then gets spooned with its own braising liquid and slid under the broiler so the edges crisp and caramelize into something genuinely irresistible. That final broil step is the move — it transforms tender pulled pork into something with real texture contrast, no smoker required. A handful of fresh cilantro and a squeeze of lime over the top bring the whole dish together with brightness. This is the kind of low-effort, high-reward centerpiece that disappears fast no matter who's at the table.
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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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