Sesame Free Citrus & Herb Pulled Pork
Pulled pork is one of those dishes that can quietly sneak in sesame through store-bought sauces, marinades, and spice blends ā but this version keeps everything clean and completely from scratch. The pork shoulder gets rubbed down with a warm, fragrant blend of turmeric, ginger, Ceylon cinnamon, oregano, and thyme before being seared in coconut oil until deeply browned on all sides. From there, it braises low and slow in a bright, citrusy bath of fresh orange juice, lime juice, bone broth, coconut aminos, and honey ā building layers of flavor that are bold, tangy, and just a little sweet. Coconut aminos stand in beautifully for any soy- or sesame-based sauces, delivering that savory depth without any of the worry. After three hours in the oven, the pork shreds effortlessly, then gets spread out and hit under the broiler so the edges caramelize into irresistible, slightly crispy bits. Finished with fresh cilantro and a squeeze of lime, this is the kind of showstopper that tastes like it took far more effort than it did.
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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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