Peanut Free Cilantro-Lime Pork Carnitas
Slow-braised pork shoulder gets the full treatment here — rubbed with turmeric, ginger, and oregano, seared until deeply golden, then cooked low and slow in a bright bath of fresh orange juice, lime juice, and bone broth until it practically falls apart on its own. The finishing move under the broiler is what sets these carnitas apart, crisping the shredded edges into caramelized, slightly charred bits that are absolutely impossible to stop eating. Fresh cilantro and lime wedges at the end cut right through the richness and tie the whole dish together. For anyone navigating peanut allergies, this recipe is naturally in the clear — every ingredient is straightforward and easy to source without the label-reading anxiety that comes with so many spice blends or store-bought braises. Coconut oil handles the searing, the braising liquid is built entirely from citrus, broth, honey, and aromatics, and there's nothing here that typically hides cross-contact risks. It's the kind of recipe where you can actually relax and just cook. Pile the carnitas into tacos, spoon them over rice, or honestly just eat them straight off the baking sheet — no judgment.
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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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