Chestnut 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 result is rich, pull-apart meat with layers of bright, savory flavor that tastes like it came from a serious taqueria. A final run under the broiler is the move that takes it over the top, crisping the shredded edges into those irresistible caramelized bits that make carnitas so craveable. Fresh cilantro and a squeeze of lime at the end cut right through the richness and pull everything together. For anyone navigating tree nut allergies or sensitivities, this recipe is naturally free of chestnuts and any related ingredients — every component is straightforward and easy to verify at the store. Coconut oil handles the searing beautifully, and the braising liquid is built entirely from citrus, aromatics, and broth, so there are no hidden surprises to worry about. It's the kind of dish that works just as well for a casual weeknight dinner as it does for feeding a crowd, and the leftovers — if there are any — reheat like a dream.
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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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