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Citrus Pulled Pork

Citrus Pulled Pork

Prep Time 20 mins
Cook Time 4 hrs
Total Time 4 hrs 20 mins
Servings 10 servings


  • 3 lbs pork shoulder or rump bone in or out
  • 1/4-1/3 cup coconut oil
  • Orange rinds or peels from 2 large oranges
  • 1 lemon
  • 1 medium yellow onion
  • 2 garlic cloves
  • 1/2 cup of brown sugar truvia
  • 2 bay leaves
  • 2 tsp ground clove
  • 2 tsp cumin
  • 2 tbs salt
  • 1 tbs Garlic powder
  • 2 tbs chili powder
  • 2 tbs ground cinnamon
  • 3/4 cup of water
  • Tomatillo Cilantro Dressing: blended in a food processor
  • 1/3 cup full fat Greek yogurt
  • 1/4 cup sour cream
  • Juice of 1 lime
  • 1/4 cup chopped cilantro
  • 2 Tomatillos
  • Salt and pepper to taste
  • Salt and pepper to taste


  • Preheat the oven to 325 degrees
  • In a large skillet on medium high add the coconut oil and pork roast.
  • Sear the pork roast until brown on each side to lock in the moisture.
  • As the pork roast is searing, cover each side with a blend of the spices listed above.
  • After each side is seared, place the roast in a deep roasting pan. Chop the onions in large prices and top the roast. Add the orange peels, bay leaves and brown sugar Splenda or trivia.
  • Cover the top of the roasting pan with tin foil to lock the moisture in. Poke a 4 or 5 small slits in the tin foil with a knife.
  • Roast for 3-4 hours or until the pork pulls easily off the bone.
  • Once the roast is fully cooked, shred the pork in the roasting pan with all of the juices and coconut oil from roasting. You can add salt and pepper to taste. Sometimes I will add a little more cinnamon or clove depending on how "spiced" I want the meat.
  • I like to use butter lettuce leaves for serving the pork in. Top with cheese and/or Tomatillo Cilantro Dressing and enjoy!!
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