Low Fiber Basil-Herb Pork Carnitas

Total time3 hr 50 min

Prep time20 min

Cook time3 hr 30 min

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Ingredients

6 servings

For the pork

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

For the herb paste

2 cups fresh basil leaves, packed
½ cup fresh parsley leaves, packed
Ingredient note
Low residue diets limit leafy greens and raw herbs. The parsley here is used only as a seasoning (about 1 1/2 tablespoons per serving), so it is likely Low Residue. If you prefer to always avoid fresh parsley, please tap it and change its rating to Red.
4 cloves garlic, peeled
¼ cup olive oil
2 tbsp fresh lemon juice
Ingredient note
Low residue diets limit the fiber in fruit. Juice has almost none of it and this recipe uses only about 1 teaspoon of lemon juice per serving, so a pulp-free juice here is likely Low Residue. If you prefer to always avoid lemon juice, please tap it and change its rating to Red.
1 tsp lemon zest
Ingredient note
Low residue diets limit citrus peel because of its fiber. The recipe uses only about 1/4 teaspoon of finely grated lemon zest per serving, so it is likely Low Residue. If you prefer to always avoid lemon peel, please tap it and change its rating to Red.
1 tsp ground turmeric
½ tsp ground ginger
Ingredient note
Low residue diets limit seeds and whole spices. Only a pinch of ground ginger is used per serving, so it is likely Low Residue. If you prefer to always avoid ground ginger, please tap it and change its rating to Red.
½ tsp dried oregano

For braising

½ cup bone broth
½ cup fresh orange juice (from about 1 large orange)
Ingredient note
Low residue diets limit the fiber in fruit. Juice has almost none of it and this recipe uses only about 1 1/2 tablespoons of orange juice per serving, so a pulp-free juice here is likely Low Residue. If you prefer to always avoid orange juice, please tap it and change its rating to Red.
2 tbsp coconut aminos
Chef's tip
Soy sauce is saltier and less sweet; start with less and adjust.
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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