Walnut Free Citrus & Herb Pulled Pork
Pulled pork this fragrant and tender is the kind of dish that makes the whole house smell incredible from the moment the Dutch oven goes into the oven. The pork shoulder gets rubbed with a warm blend of turmeric, ginger, Ceylon cinnamon, oregano, and thyme before being seared in coconut oil until deeply browned — that crust is where so much of the flavor lives. A braising liquid built from fresh orange and lime juice, bone broth, coconut aminos, honey, and apple cider vinegar keeps everything bright and a little tangy as it slow-roasts to fork-tender perfection. The finishing move is the broiler, which caramelizes the shredded meat into crispy, lacquered edges that are genuinely hard to stop eating. Every ingredient here is straightforward and naturally free of tree nuts, so there's no need to scrutinize labels or worry about hidden additives sneaking into your meal. Serve it piled high with fresh cilantro and a squeeze of lime, and it works beautifully over rice, tucked into tortillas, or honestly just eaten straight off the pan.
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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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