Slow-braised and broiler-crisped pork shoulder is one of those dishes that genuinely delivers on every promise — tender, juicy meat with caramelized, crackling edges that make it nearly impossible to stop eating. The magic here comes from a citrus-forward braise built on fresh orange and lime juice, bone broth, apple cider vinegar, and a touch of honey, so every drop of sweetness is clean and traceable with zero mystery syrups hiding in the mix. That matters more than it sounds, because store-bought carnitas seasonings and marinades are notorious for sneaking in sweeteners you didn't ask for. By building the flavor from scratch with whole spices, fresh citrus, and real aromatics, you stay completely in control of what goes into the pot. The pork braises low and slow until it hits that magical fall-apart tenderness, then gets a quick run under the broiler to develop those irresistible crispy bits. A shower of fresh cilantro and a squeeze of lime at the end keeps everything bright and vibrant. Whether you're loading it into lettuce cups, piling it over rice, or eating it straight off the pan, this is the kind of recipe that earns a permanent spot in your rotation.
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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.
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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