BHA & BHT Free Cilantro-Lime Pork Carnitas
Slow-braised pork shoulder gets a bright, citrusy makeover here, built entirely from whole, recognizable ingredients with no synthetic preservatives in sight. That matters more than it might seem — BHA and BHT show up in a surprising number of packaged seasonings, broths, and cooking oils, so keeping this recipe clean means being intentional about every component. Coconut oil handles the searing, fresh orange and lime juice do the heavy lifting in the braise, and a homemade or carefully sourced bone broth keeps the liquid base free of additive concerns. The result is pork that turns fall-apart tender in the oven, then gets a quick run under the broiler to develop those irresistible caramelized, crispy edges. Turmeric, ginger, and oregano layer in warmth and depth without leaning on any spice blends that might hide unwanted additives. A shower of fresh cilantro and a squeeze of lime at the end keeps everything tasting vibrant and alive. This is the kind of dish that makes a big, satisfying impression while staying completely in your control from start to finish.
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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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