MSG Free Cilantro-Lime Pork Carnitas
Slow-braised and broiler-crisped pork shoulder is one of those dishes that genuinely delivers on every promise — tender, juicy meat with caramelized, crackling edges that make it nearly impossible to stop eating. Every bit of flavor here comes from real, whole ingredients: citrus juice, garlic, honey, fresh herbs, and a handful of warm spices. That matters a lot when you're trying to avoid hidden additives, because conventional carnitas seasonings and store-bought broths are common culprits for sneaking in flavor enhancers you didn't ask for. Using homemade or a clean-label bone broth keeps the braise completely in check, and every other ingredient on this list is naturally free of anything artificial. The turmeric and ginger give the pork a subtle warmth that plays beautifully against the bright hit of orange and lime juice, while a long, low oven braise does the heavy lifting to break down the collagen into something silky and rich. A quick run under the broiler at the end is the move that takes this from good to genuinely great — those crispy, caramelized bits are everything. Finish with fresh cilantro, a squeeze of lime, and some sliced red onion, and you've got a centerpiece that tastes like it took serious effort but mostly just took patience.
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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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