Nutmeg Free Cilantro-Lime Pork Carnitas
Slow-braised and broiler-crisped pork shoulder doesn't get more satisfying than this — tender, juicy meat with caramelized edges that practically beg to be piled onto a plate. The spice rub leans on turmeric, ginger, and dried oregano, so every bite is deeply savory and aromatic without a trace of the warm, clove-adjacent spice that so many braised pork recipes default to. That makes this a genuinely safe and delicious option for anyone who needs to avoid nutmeg, since the flavor complexity here comes entirely from citrus, garlic, and herbs. Fresh orange juice and lime juice do the heavy lifting in the braise, brightening the rich pork and keeping the whole dish from feeling heavy. After a long, low oven braise, the meat gets spread on a sheet pan and hit under the broiler — that's the move that creates those irresistible crispy bits throughout. A shower of fresh cilantro and a squeeze of lime at the end ties everything together with a clean, vibrant finish. Whether you're loading it into lettuce cups or just eating it straight off the platter, this one is a serious crowd-pleaser.
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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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