Breastfeeding Friendly Cilantro-Lime Pork Carnitas
Slow-braised pork shoulder gets an incredibly bright, citrusy treatment here, and the result is the kind of deeply savory, fall-apart meat that makes everyone hover around the kitchen while it cooks. The spice rub — turmeric, ginger, and oregano — brings gentle warmth without anything harsh or overstimulating, which matters when you're thinking carefully about what goes into your body every day. Bone broth adds a nourishing richness to the braising liquid, layering in collagen and minerals alongside the fresh orange and lime juice that keep the whole dish tasting vibrant and alive. The low-and-slow oven braise does most of the heavy lifting, so you're not standing over a stove — just letting time and heat do their thing while the pork turns completely fork-tender. That final broil on the sheet pan is the move: it crisps the edges into caramelized, golden bits that make every bite interesting. A shower of fresh cilantro and a squeeze of lime at the end keeps things feeling fresh rather than heavy. It's a genuinely satisfying, feel-good meal that works just as well tucked into lettuce cups as it does served simply over rice.
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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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