Cashew Free Cilantro-Lime Pork Carnitas
Slow-braised pork shoulder gets the full treatment here — seasoned with turmeric, ginger, and oregano, seared until deeply golden, then cooked low and slow in a bright, citrusy braise of fresh orange juice, lime juice, and bone broth. The result is fall-apart tender meat with layers of flavor that taste like they took way more effort than they actually did. That final broiler step is the secret weapon, crisping the shredded pork into caramelized, slightly charred edges that make every bite genuinely irresistible. Finished with fresh cilantro, a squeeze of lime, and a handful of red onion, this is the kind of dish that disappears fast at the table. Every ingredient here is straightforward and whole-food — no nut-based sauces, no creamy cashew shortcuts, nothing that could sneak in an unwanted allergen. It's a naturally clean recipe that just happens to be completely free of tree nut concerns, so you can serve it confidently to a crowd. Whether you're loading it into lettuce cups, piling it over rice, or eating it straight off the baking sheet, these carnitas deliver every single time.
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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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