Lupin Free 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 the full treatment here — seasoned with turmeric, ginger, and oregano, seared until deeply golden, then cooked low and slow in a bright bath of fresh orange juice, lime juice, and bone broth until it practically falls apart on its own. The finishing move under the broiler is what makes these carnitas truly special, crisping up the shredded edges into those irresistible caramelized bits that disappear fast off the platter. A shower of fresh cilantro and a squeeze of lime at the end ties everything together with a punch of brightness that balances all that rich, savory pork. For anyone navigating lupin sensitivities, this recipe is naturally in the clear — every ingredient is whole, straightforward, and easy to verify, with no flour blends, legume-based fillers, or processed seasonings that might sneak in unexpected additives. The braising liquid does double duty as both a flavor builder and a basting sauce, so nothing goes to waste and the meat stays incredibly juicy even after its time under the broiler. Serve it piled high with sliced red onion and extra lime wedges and it works beautifully as a centerpiece for a casual dinner or a crowd-pleasing spread.

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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
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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