Hazelnut Free Cilantro-Lime Pork Carnitas
Slow-braised pork shoulder gets a serious glow-up here, built on a foundation of citrus, garlic, and warm spices that fill your kitchen with an aroma that's almost impossible to resist. The pork is rubbed with turmeric, ginger, and oregano before being seared in coconut oil until deeply golden, then braised low and slow in a mix of fresh orange juice, lime juice, bone broth, and honey until it practically falls apart on its own. That final broiler step is the real magic — spreading the shredded meat on a baking sheet and blasting it with high heat turns the edges impossibly crispy while the inside stays juicy and tender. Fresh cilantro and a squeeze of lime at the end cut right through the richness and tie everything together. Because every ingredient here is straightforward and whole-food-based, you never have to second-guess a label or worry about hidden nut-derived oils sneaking into your meal. This is the kind of recipe that works just as well for a casual weeknight dinner as it does for feeding a crowd — pile it onto whatever base you love and let the braising juices do the talking.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!