Turkey Free Citrus & Herb Pulled Pork
Pulled pork gets a serious upgrade here, braised low and slow in a bright, citrus-forward liquid built from fresh orange juice, lime juice, and a handful of warm spices like turmeric, ginger, and Ceylon cinnamon. The bone-in pork shoulder soaks up every bit of that fragrant braise over three hours in the oven, turning impossibly tender before it ever hits a fork. What really sets this recipe apart is the finishing move — shredded pork spread across a baking sheet, basted with the reserved braising liquid, then slid under a high broiler until the edges go caramelized and crispy. That contrast of juicy interior and crisped, lacquered edges is genuinely hard to beat. The ingredient list leans on coconut aminos, bone broth, apple cider vinegar, and honey to build a deeply savory-sweet sauce with zero need for anything processed or questionable. Fresh cilantro and lime wedges at the end keep things bright and herbaceous. Whether you're piling it into bowls, tucking it into wraps, or eating it straight off the pan, this is the kind of dish that disappears fast.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!