Gut Friendly Cilantro-Lime Pork Carnitas
Slow-braised pork shoulder that shreds into tender, caramelized ribbons is the kind of meal that makes everyone crowd around the kitchen before it even hits the table. What sets this version apart is the thoughtful combination of anti-inflammatory spices — turmeric, ginger, and oregano — along with a braising liquid built on bone broth, fresh citrus juices, and apple cider vinegar, all ingredients chosen with digestive wellness in mind. Coconut oil handles the searing, keeping things clean and free from refined fats that can aggravate a sensitive gut. The low-and-slow oven braise breaks down the collagen in the pork shoulder completely, which is exactly what you want for both melt-in-your-mouth texture and easy digestion. A final run under the broiler crisps the edges into those irresistible golden bits that make carnitas so craveable. Bright cilantro, a squeeze of fresh lime, and a handful of red onion bring everything together with a hit of freshness that balances the richness of the pork. This is the kind of deeply satisfying, crowd-pleasing dish that proves eating with your gut health in mind never has to feel like a compromise.
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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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