Artificial Food Coloring 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, honey, and aromatics. The final broil step is where the magic really happens, crisping the shredded edges into those irresistible caramelized bits that make carnitas so craveable. Every single ingredient in this recipe is whole and unprocessed, so there's no need to squint at a label hunting for dyes or synthetic color additives hiding in a spice blend or broth. Using fresh orange and lime juice instead of bottled concentrates keeps the bright, tangy flavor completely clean. The coconut oil, fresh garlic, and real herbs do all the heavy lifting without any shortcuts that could sneak in unwanted additives. Finished with a handful of fresh cilantro, a squeeze of lime, and thin-sliced red onion, this is the kind of vibrant, crowd-pleasing dish that proves eating without artificial ingredients never means eating without 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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