Macadamia Free Cilantro-Lime Pork Carnitas
Slow-braised pork shoulder gets a bright, citrusy makeover here, and the result is deeply savory, fall-apart tender meat with irresistibly crispy edges that are genuinely hard to stop eating. The pork is rubbed with turmeric, ginger, and oregano before getting a proper sear in coconut oil, building a rich, golden crust that sets the flavor foundation for everything that follows. From there, a braise of fresh orange juice, lime juice, bone broth, honey, and aromatics does the slow, patient work of transforming a tough cut into something silky and complex. After a few hours in the oven, the meat gets shredded and finished under the broiler — that final step is the secret to those caramelized, crackling bits that make carnitas so craveable. Fresh cilantro and lime wedges at the end cut right through the richness and keep every bite feeling lively. The whole ingredient list is naturally free from tree nuts of any kind, so there's no need to scrutinize labels or swap anything out — just straightforward, satisfying cooking from start to finish. 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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