Emulsifier Free Cilantro-Lime Pork Carnitas
Slow-braised pork shoulder that shreds into tender, juicy strands and then gets finished under the broiler for those irresistible crispy edges — this is the kind of dish that disappears fast at any table. The braising liquid is built entirely from whole-food ingredients: fresh orange and lime juice, bone broth, garlic, onion, honey, and apple cider vinegar, so there's nothing processed or additive-laden hiding in the pot. For anyone navigating emulsifier-free eating, that matters enormously, since so many store-bought sauces, marinades, and even broths sneak in lecithins, polysorbates, or carrageenan without much fanfare. Here, every drop of flavor comes from real citrus, aromatics, and a handful of dried spices rubbed directly into the meat. Coconut oil handles the searing beautifully, giving the pork a deep golden crust before it ever hits the oven. The final broil step is what takes it over the top — caramelized, slightly charred bits mixed with silky pulled meat is a texture combination that's genuinely hard to beat. Pile it high with fresh cilantro, a squeeze of lime, and some sliced red onion, and dinner is done.
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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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