AIP Friendly Cilantro-Lime Pork Carnitas
Slow-braised pork shoulder that crisps up under the broiler is one of those dishes that feels indulgent and deeply satisfying — and this version delivers every bit of that payoff without the nightshades, grains, or seed-based spices that make traditional carnitas a no-go on the autoimmune protocol. The seasoning leans on turmeric, ginger, and dried oregano to build warmth and depth, while fresh orange juice, lime juice, and a touch of honey create a braising liquid that is bright, slightly sweet, and absolutely worth spooning over everything. Coconut oil gets the sear going, locking in a gorgeous crust before the pork ever hits the oven. After nearly three hours of low, slow braising in bone broth and citrus, the collagen breaks down completely and the meat shreds into tender, juicy pieces with almost no effort. The broiler step at the end is the real move — those caramelized, crisped edges are what take this from a weeknight braise to something that genuinely tastes like it came from a taqueria. A shower of fresh cilantro and a squeeze of lime right before serving keeps everything tasting alive and vibrant. It serves six, making it a smart batch-cook option for a week of easy, protocol-friendly meals.
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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
- 1 tsp ground turmeric
- ½ tsp ground ginger
- ½ tsp dried oregano
- 2 tbsp coconut oil
For the braise
- 6 cloves garlic, smashed
- 1 medium white onion, roughly chopped
- ½ cup fresh orange juice (from about 2 oranges)
- ¼ cup fresh lime juice (from about 3 limes)
- 1 cup bone broth (homemade or aip-compliant brand)
- 1 tbsp apple cider vinegar
- 1 tbsp honey
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~1/2 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
- 4 sprigs fresh thyme
- 2 bay leaves
For serving
- ½ cup fresh cilantro, roughly chopped
- 1 lime, cut into wedges
- ¼ cup thinly sliced red onion (optional)
Instructions
- 1
Heat the oven to 325°F (165°C). In a small bowl, combine the salt, turmeric, ginger, and dried oregano. Pat the pork shoulder chunks dry with paper towels, then rub the spice mixture evenly over all surfaces.
- 2
Heat the coconut oil in a Dutch oven over medium-high heat until shimmering. Working in two batches to avoid crowding, sear the pork pieces on all sides until deep golden brown, about 3–4 minutes per side. Transfer the seared pieces to a plate and repeat with the remaining pork.
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