Barley 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, honey, garlic, and bone broth. The finish under the broiler is what sets this apart: those caramelized, crisped edges are the whole reason carnitas have such a devoted following. A shower of fresh cilantro and a squeeze of lime at the end keeps everything bright against all that rich, savory pork. For anyone navigating grain sensitivities, this recipe is naturally free of barley and any grain-based thickeners or fillers — every ingredient on the list is straightforward and easy to verify. The braising liquid does all the heavy lifting, building deep flavor without a single processed shortcut. Coconut oil handles the sear beautifully, and the bone broth adds body in a way that feels completely clean. Pile the carnitas into lettuce cups, serve them over rice, or eat them straight off the sheet pan — no judgment either way.
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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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