Mushroom Free Cilantro-Lime Pork Carnitas
Bright citrus, warm spices, and slow-braised pork come together in a dish that delivers serious taqueria energy straight from your own kitchen. The pork shoulder gets rubbed with turmeric, ginger, and oregano before being seared in coconut oil until deeply golden, building a flavor base that carries through every bite. A braise of fresh orange juice, lime juice, bone broth, honey, and garlic does the heavy lifting in the oven, breaking the meat down into something impossibly tender and rich. The final broiler step is the secret weapon — spreading the shredded pork on a baking sheet and blasting it with high heat crisps the edges into those irresistible caramelized bits that make carnitas so craveable. Every single ingredient here is naturally free of fungi and fungal derivatives, so there's no need to scrutinize labels or swap anything out. Finished with fresh cilantro, a squeeze of lime, and a scatter of red onion, this is the kind of meal that disappears fast and has everyone asking when you're making it again.
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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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