AIP Friendly Basil-Herb Pork Carnitas

Total time3 hr 50 min

Prep time20 min

Cook time3 hr 30 min

4.5

(7)

Slow-braised pork shoulder that shreds into tender, caramelized pieces is one of those deeply satisfying meals that feels indulgent without requiring a single compromise. The magic here is a vibrant herb paste — two full cups of fresh basil blended with parsley, garlic, lemon zest, turmeric, and ginger — that coats every chunk of pork before it goes into the Dutch oven. Coconut aminos stand in for soy-based sauces, and the braising liquid gets its depth from bone broth, fresh orange juice, and a splash of apple cider vinegar, keeping everything firmly within autoimmune protocol guidelines. After nearly three hours of low, slow braising, the pork is shredded and slid under the broiler so the edges go crispy and caramelized — that contrast of textures is what makes this feel like real-deal carnitas rather than a "safe" substitute. The whole recipe serves six, so it's ideal for batch cooking and reheating throughout the week when you need a quick, nourishing protein. Finish with fresh basil leaves and a squeeze of lemon and you've got a plate that looks and tastes like it came from somewhere far more complicated than your own kitchen.

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Ingredients

6 servings

For the pork

3 lb bone-in pork shoulder (boston butt), cut into 3-inch chunks
1 ½ tsp fine sea salt

For the herb paste

2 cups fresh basil leaves, packed
½ cup fresh parsley leaves, packed
4 cloves garlic, peeled
¼ cup olive oil
2 tbsp fresh lemon juice
1 tsp lemon zest
1 tsp ground turmeric
½ tsp ground ginger
½ tsp dried oregano

For braising

½ cup bone broth
½ cup fresh orange juice (from about 1 large orange)
2 tbsp coconut aminos
1 tbsp apple cider vinegar

For searing

2 tbsp olive oil, for searing

For serving

fresh basil leaves, for serving (optional)
lemon wedges, for serving (optional)

Instructions

1
Heat the oven to 325°F (165°C). Pat the pork shoulder chunks dry with paper towels and season all over with the fine sea salt.
2
Combine the basil, parsley, garlic, 1/4 cup olive oil, lemon juice, lemon zest, turmeric, ginger, and dried oregano in a food processor or blender. Pulse until a coarse, spreadable paste forms, scraping down the sides as needed.

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