Paraben Free Cilantro-Lime Pork Carnitas
Slow-braised and broiler-crisped pork shoulder is one of those dishes that genuinely delivers on every level — tender, juicy meat with caramelized, crackling edges that make it nearly impossible to stop eating. The braising liquid is built entirely from whole, recognizable ingredients: fresh citrus juice, bone broth, honey, garlic, and a handful of dried spices, with no synthetic preservatives or hidden additives that can make store-bought seasoning blends a concern for people avoiding parabens. Coconut oil handles the searing, and every aromatic in the pot is exactly what it says it is — real onion, real thyme, real bay leaves. The two-stage cooking method is what makes this recipe special: a long, low braise breaks the pork down until it's fall-apart tender, and then a quick run under the broiler crisps the shredded meat into those irresistible golden bits you'd find at a great taqueria. Fresh cilantro, a squeeze of lime, and a handful of sliced red onion finish everything off with brightness and crunch. It's the kind of recipe that fills your kitchen with an incredible smell for hours and then disappears from the platter in minutes.
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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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