Chicken 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, honey, and bone broth until it practically falls apart on its own. The final broiler step is what takes it over the top, crisping the shredded edges into those irresistible caramelized bits that make carnitas so craveable. Fresh cilantro, lime wedges, and a scatter of red onion bring everything together with a clean, vibrant finish. Because the whole dish is built around pork and pantry staples, there's no need to navigate poultry-based broths or hidden chicken-derived ingredients — the bone broth here keeps things rich and savory without any of that concern. This is the kind of recipe that fills your kitchen with an incredible smell for hours and rewards every minute of patience. Pile it into lettuce cups, serve it over rice, or just eat it straight off the sheet pan — no judgment.
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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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