Gluten Free Cilantro-Lime Pork Carnitas
Slow-braised pork shoulder gets a serious upgrade here, with citrusy, deeply savory flavors that make it nearly impossible to stop eating. The pork is rubbed with turmeric, ginger, and oregano before getting seared in coconut oil, then braised low and slow in a fragrant mix of fresh orange juice, lime juice, bone broth, and honey until it's completely fall-apart tender. That final broiler step is the secret weapon — spreading the shredded meat on a baking sheet and blasting it with high heat creates those irresistible caramelized, crispy edges that make carnitas so craveable. Every ingredient here is naturally free of gluten, so there's no need to scrutinize labels or swap anything out — it just works as written. Fresh cilantro, bright lime wedges, and thinly sliced red onion finish the dish with color and a little zip. Whether you're piling it into lettuce cups, serving it over rice, or just eating it straight off the pan (no judgment), this is the kind of recipe that earns a permanent spot in your rotation.
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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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