Gelatin Free Cilantro-Lime Pork Carnitas
Slow-braised pork shoulder gets the full treatment here — seasoned with turmeric, ginger, and oregano, seared until deeply golden, then coaxed into fork-tender submission with fresh citrus juice, honey, garlic, and bone broth. The final broiler step is where the magic really happens, crisping the shredded meat into caramelized, slightly charred edges that make every bite genuinely irresistible. Finished with a shower of fresh cilantro and a squeeze of lime, this is the kind of dish that disappears fast at the table. Many store-bought carnitas seasonings and braising shortcuts sneak in additives derived from animal-based gelling agents, so making this from scratch is the cleaner, more reliable path. Every ingredient here is straightforward — whole spices, fresh produce, coconut oil, and a good bone broth — so there's nothing hidden to second-guess. The long, low oven braise does all the heavy lifting, breaking down the collagen in the pork shoulder naturally without any thickeners or stabilizers needed to get that luscious, saucy result. It's a genuinely satisfying cook that rewards patience with big, bold flavor.
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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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