Citric Acid Free Cilantro-Lime Pork Carnitas

Slow-braised pork shoulder that shreds into tender, caramelized ribbons is one of those dishes that feels like a serious achievement — and this version delivers every bit of that satisfaction. The citrus punch comes entirely from freshly squeezed orange and lime juice, which means you're working with whole fruit rather than processed concentrates or packaged citric acid additives that can sneak into store-bought marinades and spice blends. Turmeric, ginger, and dried oregano build a warm, earthy rub that clings to the seared pork before it goes low and slow in a braise of bone broth, honey, and apple cider vinegar. That long oven braise is what breaks down the collagen in the pork shoulder until the meat practically falls apart on its own — no shortcuts needed. The real magic happens at the end when the shredded pork hits a hot broiler and the edges crisp into those irresistible golden bits that make carnitas so craveable. Fresh cilantro, lime wedges, and a handful of sliced red onion finish everything off with brightness and crunch. It's the kind of meal that looks and tastes like it came from a taqueria, made entirely from ingredients you can trust.

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