Capsaicin Free Cilantro-Lime Pork Carnitas
Carnitas lovers who need to avoid capsaicin often feel left out, since most versions lean heavily on dried chiles, chipotle, or hot sauce for their signature depth. This recipe proves you don't need any of that to get something truly spectacular. The pork shoulder gets a warm, earthy rub of turmeric, ginger, and oregano before being seared in coconut oil until deeply golden, then slow-braised in a fragrant mix of fresh orange juice, lime juice, bone broth, and honey until it's fall-apart tender. That final broiler step is the secret weapon — spreading the shredded meat on a baking sheet and blasting it under high heat crisps up the edges into those irresistible caramelized bits that make carnitas so craveable. Bright cilantro, a squeeze of fresh lime, and a handful of thinly sliced red onion finish everything off with freshness and zing. It's the kind of dish that fills your kitchen with an incredible aroma for hours and then disappears from the table in minutes.
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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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