Yeast 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 spice rub ā turmeric, ginger, Ceylon cinnamon, oregano, and thyme ā builds a deeply savory crust during the sear, while the braise of fresh orange juice, lime juice, bone broth, and coconut aminos keeps everything impossibly juicy over those slow three hours. Coconut aminos stand in for soy sauce here, which matters because many conventional condiments sneak in fermented or yeast-derived ingredients that can be hard to spot on a label. The apple cider vinegar adds just enough brightness without tipping the balance, and honey rounds out the citrus with a gentle sweetness. Once the pork is shredded, a quick run under the broiler caramelizes the edges into crispy, golden bits that are genuinely hard to stop eating. Finish with fresh cilantro and a squeeze of lime and you have a centerpiece meal that feels celebratory without any of the usual ingredient stress.
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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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