Mustard Free Cilantro-Lime Pork Carnitas
Slow-braised and then broiled to crispy, caramelized perfection, these pork carnitas deliver the kind of deep, layered flavor that makes people hover around the serving platter. The pork shoulder gets rubbed with turmeric, ginger, and oregano before being seared in coconut oil, then braised low and slow in a bright mix of fresh orange juice, lime juice, bone broth, and honey until it practically falls apart on its own. That final blast under the broiler is what takes it over the top — the edges char and crisp while the inside stays impossibly juicy and tender. For anyone navigating a mustard-free lifestyle, this recipe is a genuine win because every single ingredient is clean and straightforward, with no condiments or spice blends that typically sneak mustard in through the back door. Fresh cilantro, lime wedges, and a handful of sliced red onion finish the whole thing off with brightness and crunch. It works beautifully piled into lettuce cups, spooned over rice, or honestly eaten straight off the sheet pan while nobody's looking.
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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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