Legume Free Cilantro-Lime Pork Carnitas
Slow-braised pork shoulder gets a serious upgrade here, built on a citrus-forward braise of fresh orange juice, lime juice, and bone broth that keeps every shred of meat impossibly juicy. The spice rub — turmeric, ginger, and oregano — adds warmth and depth without leaning on any legume-derived seasonings, so there's no sneaky bean paste, soy, or peanut oil hiding in the mix. After a long, low oven braise, the pork shreds into tender, uneven pieces that soak up all those braising juices before hitting the broiler for caramelized, crispy edges that are genuinely hard to stop eating. That final broil step is the secret weapon — it transforms soft pulled pork into something with real textural contrast, the kind of thing that disappears fast off a platter. Fresh cilantro, a squeeze of lime, and a handful of thinly sliced red onion bring brightness that cuts right through the richness of the pork shoulder. This is the kind of recipe that fills the whole kitchen with an aroma that makes everyone wander in asking what's for dinner.
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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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