Artificial Flavors 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 tender, pull-apart perfection with fresh citrus juices, bone broth, garlic, and honey. Every single ingredient is whole and recognizable, which is exactly the point when you're trying to avoid the synthetic flavor additives that sneak into so many spice blends, marinades, and store-bought broth products. Squeezing your own orange and lime juice rather than reaching for a bottle is a small step that makes a real difference, and the brightness it adds to the braise is genuinely unbeatable. After a long, low oven braise, the pork gets spread on a sheet pan and run under the broiler, so you get those irresistible caramelized, crispy edges alongside the juicy shredded meat. Fresh cilantro and lime wedges finish everything off with a clean, herby punch that no artificial flavoring could ever replicate. This is the kind of recipe that proves eating without shortcuts doesn't mean eating without serious flavor.
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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
- 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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