Dairy Free Cilantro-Lime Pork Carnitas
Slow-braised pork shoulder gets an incredibly vibrant treatment here, with citrus-forward braising liquid built from fresh orange and lime juice, bone broth, honey, and apple cider vinegar that keeps every shred of meat juicy and deeply flavorful. Coconut oil stands in beautifully for butter or lard, making this completely free of dairy without sacrificing any of the richness you'd expect from a long, low braise. The real magic happens at the end when the shredded pork hits a hot broiler — those edges caramelize and crisp up into something irresistible, giving you that signature carnitas texture with no shortcuts. Turmeric, ginger, and dried oregano in the spice rub add warmth and complexity that layer perfectly with the bright citrus notes. Fresh cilantro and a squeeze of lime at serving pull everything together and make the whole dish feel alive. This is the kind of recipe that fills your kitchen with an aroma that has everyone hovering near the stove long before dinner is ready.
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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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