Eggless Cilantro-Lime Pork Carnitas
Slow-braised pork shoulder gets an incredibly vibrant treatment here, built on a foundation of citrus, warm spices, and a long, gentle oven braise that coaxes every bit of richness out of the meat. The combination of fresh orange juice, lime juice, and bone broth creates a braising liquid that's bright and deeply savory all at once, while turmeric and ginger give the pork a warmth that feels anything but ordinary. Because the whole dish relies on whole cuts of meat, aromatics, and pantry staples, there's no need to scan labels for hidden egg-based binders or coatings — it's naturally free of them from start to finish. The real magic happens at the end when the shredded pork hits the broiler: those edges caramelize and crisp up into something that tastes like it came from a taqueria, not your home kitchen. A shower of fresh cilantro and a squeeze of lime over the top pulls everything together with a pop of freshness that balances all that savory depth. This is the kind of recipe that makes your whole house smell incredible for hours and rewards every minute of patience with fork-tender, crowd-pleasing results.
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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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