Low FODMAP Basil-Herb Pork Carnitas
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Learn more →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
Chef's tipSwap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat. - 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)
Ingredient noteFreshly squeezed orange juice is low in FODMAPs in modest amounts, and this recipe works out to about 1 1/3 tablespoons per serving, so it is likely fine.
- 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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