Shellfish 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, warm spices, and a deeply savory braising liquid that does all the heavy lifting. The pork shoulder is rubbed with turmeric, ginger, Ceylon cinnamon, oregano, and thyme before getting a hard sear in coconut oil — that crust is what gives the final dish its incredible depth. After a long, low braise in the oven, the meat shreds effortlessly and then goes back under the broiler, where the edges caramelize into something genuinely irresistible. Coconut aminos and a splash of apple cider vinegar round out the braising liquid with a subtle tang that keeps every bite interesting. For anyone navigating shellfish-free cooking, this kind of bold, crowd-pleasing centerpiece can feel hard to come by — especially with sauces and marinades that often sneak in unexpected ingredients — but everything here is straightforward and easy to verify. Finish it with fresh cilantro and a squeeze of lime, and you have a dish that feels festive enough for a gathering but approachable enough for a regular weeknight.
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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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