Beef Free Cilantro-Lime Pork Carnitas
Slow-braised pork shoulder gets the full carnitas treatment here — deeply seasoned, fall-apart tender, and finished under the broiler for those irresistible crispy edges that make the whole dish sing. The spice rub of turmeric, ginger, and oregano gives the meat a warm, earthy backbone before it ever hits the pot, and the braise of fresh orange juice, lime juice, and honey keeps everything bright and just a little sweet. Cooking low and slow in a Dutch oven lets the collagen fully break down, so by the time you pull it apart with two forks, the pork practically shreds itself. That final broiler step is the move — spreading the shredded meat on a baking sheet and letting the edges caramelize turns good carnitas into great ones. Fresh cilantro, a squeeze of lime, and a handful of thinly sliced red onion bring it all together with color and zip. Whether you're loading it into lettuce cups, piling it over rice, or eating it straight off the pan (no judgment), this is the kind of recipe that makes a big batch feel like a very good idea.
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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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