Black Pepper Free Cilantro-Lime Pork Carnitas

Slow-braised pork shoulder gets a serious glow-up here — rubbed with turmeric, ginger, and oregano, seared until deeply golden, then braised low and slow in a bright mix of fresh orange juice, lime juice, and bone broth until it practically falls apart on its own. A final run under the broiler crisps the edges into those irresistible caramelized bits that make carnitas so craveable. The whole thing finishes with a shower of fresh cilantro and a squeeze of lime, so every bite is rich, tangy, and a little herbaceous all at once. For anyone avoiding black pepper, this recipe is a genuinely satisfying find — carnitas seasoning blends almost always lean on it, but this version builds just as much depth through turmeric, ginger, and the natural sweetness of honey and citrus. Nothing here is a compromise; it's a fully realized dish that happens to leave pepper out entirely. The coconut oil sear and the long, gentle braise do the heavy lifting, developing layers of flavor that feel anything but stripped down. Pile it into lettuce cups, spoon it over rice, or eat it straight off the baking sheet — no judgment.

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