Cinnamon Free Cilantro-Lime Pork Carnitas
Slow-braised pork shoulder gets a serious glow-up here, built on a fragrant spice rub of turmeric, ginger, and oregano before being seared in coconut oil until deeply golden. The braising liquid is where the magic really happens — fresh orange juice, lime juice, bone broth, honey, and a splash of apple cider vinegar all work together to keep the meat impossibly juicy while the collagen slowly breaks down over a few hours in the oven. No cinnamon appears anywhere in this recipe, which makes it a genuinely easy win for anyone navigating that restriction without having to audit a long spice list or swap anything out. Once the pork is fork-tender and shredded, a quick run under the broiler crisps the edges into those irresistible caramelized bits that make carnitas so craveable. Finished with a shower of fresh cilantro, bright lime wedges, and thinly sliced red onion, the whole dish tastes vibrant and layered despite being completely hands-off for most of the cook time. It's the kind of recipe that fills your kitchen with an incredible smell and delivers a crowd-pleasing result 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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