Brazil Nut Free Cilantro-Lime Pork Carnitas
Slow-braised pork shoulder gets the full treatment here — rubbed with turmeric, ginger, and oregano, seared until deeply golden, then coaxed into fork-tender submission with fresh citrus juice, honey, garlic, and bone broth. The finishing move under the broiler is what sets this apart: those shredded, juice-soaked edges caramelize into crispy, slightly charred bits that make every bite genuinely addictive. A shower of fresh cilantro and a squeeze of lime at the end keeps things bright against all that rich, savory depth. For anyone navigating tree nut allergies, this recipe is naturally in the clear — every single ingredient is straightforward and easy to verify, from the pork shoulder to the fresh-squeezed orange juice. There are no spice blends with mystery fillers or sauces that might hide unexpected allergens, just whole ingredients you can check at a glance. Coconut oil handles the searing beautifully and adds a subtle richness without any of the cross-contamination concerns that can come with shared-facility cooking fats or pre-made marinades. Whether you're loading these carnitas into lettuce cups, piling them over rice, or eating them straight off the baking sheet (no judgment), this is the kind of low-fuss, high-reward recipe that earns a permanent spot in your rotation.
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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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