Low Iodine Cilantro-Lime Pork Carnitas

Total time3 hr 50 min

Prep time20 min

Cook time3 hr 30 min

4.5

(18)

Slow-braised pork shoulder gets an incredibly vibrant treatment here, with citrus juice, garlic, and warm spices doing the heavy lifting before a final blast under the broiler crisps everything to golden, caramelized perfection. The result is tender, juicy meat with irresistibly crunchy edges — the kind of texture contrast that makes carnitas so craveable. For anyone navigating a low-iodine approach, this recipe is a natural fit because every ingredient is straightforward and easy to verify: fresh citrus, coconut oil, bone broth, and simple dried spices with no iodized salt, seafood, or dairy in sight. Using fine sea salt instead of iodized table salt is one of those small swaps that makes a big difference when you need to keep iodine intake in check. The braising liquid — orange juice, lime juice, apple cider vinegar, and a touch of honey — builds a deeply savory, slightly sweet base that soaks into every shred of pork as it cooks low and slow. Finished with fresh cilantro and a squeeze of lime, this dish is bright, bold, and genuinely satisfying without relying on any of the processed sauces or seasonings that can make Mexican-inspired recipes tricky to navigate. Whether you pile it into lettuce cups or serve it straight off the platter, this is the kind of meal that feels like a treat, not a compromise.

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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
Chef's tip
Fine sea salt and table salt measure the same - no conversion needed.
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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