Almond Free Cilantro-Lime Pork Carnitas
Slow-braised pork shoulder gets the full treatment here — seasoned with turmeric, ginger, and oregano, seared until deeply golden, then coaxed into fork-tender submission with fresh citrus juices, bone broth, honey, and aromatics. The final broiler step is where the magic really happens, crisping the shredded meat into those irresistible caramelized edges that make carnitas worth every minute of the process. A finishing scatter of fresh cilantro and a squeeze of lime brings the whole thing to life with bright, punchy flavor. For anyone navigating tree nut allergies, this recipe is naturally in the clear — every ingredient from the coconut oil used for searing to the citrus braising liquid is straightforward and easy to verify. No nut-based sauces, no almond flour thickeners, no hidden surprises. The richness here comes entirely from the collagen-packed pork shoulder and the deeply savory braising juices it produces on its own. Pile it into lettuce cups, serve it over rice, or just eat it straight off the baking sheet — no one will judge you.
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
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
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!