Pecan Free Cilantro-Lime Pork Carnitas
Slow-braised pork shoulder gets the full treatment here — seasoned with turmeric, ginger, and oregano, seared until deeply golden, then bathed in fresh orange juice, lime juice, honey, and bone broth for hours 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 genuinely hard to stop eating. A shower of fresh cilantro and a squeeze of lime at the end keeps everything bright and balanced against all that rich, savory pork. The entire ingredient list is naturally free from tree nuts of any kind, so there's no need to audit labels or swap anything out — it just works as written. Coconut oil handles the searing beautifully, adding a subtle richness without competing with the citrus-forward braise. Whether you're loading these into lettuce cups, piling them over rice, or eating them straight off the sheet pan, this is the kind of recipe that makes a big batch feel like a very good idea.
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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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