Low FODMAP Carnitas
Slow-braised pork shoulder that crisps under the broiler into caramelized, juicy shreds — this is the kind of taco filling that makes people ask for the recipe before they've even finished eating. The magic is in the layering: a cumin, smoked paprika, and oregano rub gets seared into a deep golden crust, then the pork braises low and slow in chicken broth with fresh orange and lime juice until it practically falls apart on its own. Getting that garlicky depth without triggering symptoms is usually the tricky part, but garlic-infused oil delivers all the savory flavor without the fructans that cause trouble — just make sure you're using the oil only, no garlic solids. Scallion greens stand in for the whole allium, adding a fresh, mild bite that works beautifully as a topping. The reduced braising liquid gets spooned back over the shredded pork before broiling, so every crispy edge is coated in something sticky and bright. Served in warmed corn tortillas with cilantro and a squeeze of lime, this makes six generous portions that feel anything but restricted. It's the kind of meal that proves eating carefully doesn't mean eating boringly.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
- 3 lb boneless pork shoulder, cut into 3-inch chunks
- 2 tbsp garlic-infused oil
- 1 ½ tsp ground cumin
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 1 ½ tsp kosher salt
- ½ tsp black pepper
- 1 cup chicken broth
- ¼ cup fresh orange juice (from about 1 medium orange)
Ingredient noteFreshly squeezed orange juice is low in FODMAPs in modest amounts, and this recipe works out to about 2 teaspoons per serving, so it is likely fine.
- 2 tbsp fresh lime juice (from about 1 lime)
- 1 tsp maple syrup
- 1 bay leaf
For serving
- ½ cup scallion tops, thinly sliced (green parts only)
Ingredient noteThe green parts of scallions are low in FODMAPs. Avoid the white bulb which is higher in FODMAPs.
- corn tortillas, warmed, for serving
- fresh cilantro leaves, for serving (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Heat the oven to 325°F (165°C). In a small bowl, stir together the cumin, oregano, smoked paprika, salt, and pepper. Pat the pork shoulder chunks dry with paper towels, then rub the spice mixture evenly over all sides.
- 2
Heat the garlic-infused oil in a Dutch oven over medium-high heat until shimmering. Working in two batches to avoid crowding, sear the pork chunks on two or three sides until deep golden brown, about 3–4 minutes per side. Transfer the seared pork to a plate and repeat with the remaining pieces.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!