Lactose Free Cilantro-Lime Pork Carnitas
Slow-braised pork shoulder gets the full treatment here — rubbed with warm spices, seared until deeply golden in coconut oil, and then gently cooked low and slow in a bright, citrusy braise of fresh orange juice, lime juice, and bone broth. The result is fall-apart tender meat with layers of flavor that feel anything but simple. A final run under the broiler crisps up the edges into those irresistible caramelized bits that make carnitas so craveable. Every ingredient in this recipe is naturally free of dairy, so there's no swapping or substituting needed — it just works as written. Fresh cilantro and a squeeze of lime at the end cut through the richness and pull the whole dish together beautifully. Pile it into lettuce cups, serve it over rice, or eat it straight off the pan — no judgment here.
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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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