Pistachio 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 coaxed into fork-tender submission with fresh citrus juices, honey, and bone broth. The final broiler step is where the magic really happens, crisping the shredded meat into those irresistible caramelized edges that make carnitas so craveable. A shower of fresh cilantro and a squeeze of lime at the end keeps everything bright and punchy against all that rich, savory pork. For anyone navigating tree nut allergies or sensitivities, this recipe is naturally free of pistachios and any nut-based ingredients — every component is straightforward and easy to verify. There are no sauces, spice blends, or garnishes that typically sneak in unexpected nuts, so you can cook and serve with total confidence. The coconut oil used for searing is a fruit-derived fat, entirely distinct from tree nuts, and it adds a subtle richness that plays beautifully with the citrus braise. Pile the carnitas into lettuce cups, serve them over rice, or tuck them into warm tortillas — however you go, this is the kind of deeply satisfying, crowd-pleasing dish that disappears fast.
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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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