Pork Free Cilantro-Lime Pork Carnitas

Total time3 hr 50 min

Prep time20 min

Cook time3 hr 30 min

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Ingredients

6 servings

For the pork

3 lb bone-in pork shoulder (boston butt), cut into 3-inch chunks
Simple Truth Boneless & Skinless Chicken Thighs Simple Truth Organic® Air-Chilled Boneless Skinless Chicken Thighs Nature's Promise Natural Boneless Skinless Chicken Thighs Fresh Signature Farms Boneless Skinless Chicken Thighs Value Pack - 3 Lb Nature's Promise Boneless Skinless Chicken Thigh Family Pack
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Chef's tip
Use the same weight of boneless chicken thighs and cut them as directed. For thin slices, skewers, stir-fries, or frying, cook to 165°F (74°C). For covered braises, cook about 45 minutes; for a slow cooker, use 3 to 4 hours on low.
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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