Xanthan Gum Free Citrus & Herb Pulled Pork
Slow-braised pork shoulder doesn't need any thickeners or stabilizers to be absolutely spectacular, and this citrus-forward recipe proves it. The braising liquid is built entirely from fresh orange and lime juice, bone broth, coconut aminos, apple cider vinegar, and honey ā nothing processed, nothing hidden, just clean ingredients that do all the heavy lifting. A bold spice rub of turmeric, ginger, Ceylon cinnamon, oregano, and thyme gets pressed into the meat before a deep sear in coconut oil, building layers of flavor that carry through every bite. After a long, low braise in the Dutch oven, the pork shreds into tender, juicy chunks that get spread on a baking sheet and hit under the broiler until the edges caramelize and crisp ā that finishing step is a total game-changer. The result is pull-apart pork with a gorgeous contrast of tender interior and slightly charred, sticky edges. Finished with fresh cilantro and a squeeze of lime, it's the kind of dish that tastes like it took serious skill but mostly just took patience.
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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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