Rye Free Cilantro-Lime Pork Carnitas

Total time3 hr 50 min

Prep time20 min

Cook time3 hr 30 min

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, garlic, and bone broth. The final broiler step is the move that takes it over the top, crisping the shredded edges into those irresistible caramelized bits you'd find at a great taqueria. Bright cilantro, lime wedges, and a little red onion finish everything off with freshness and bite. For anyone navigating grain sensitivities, this recipe is naturally built around whole, unprocessed ingredients — there's no flour, no bread, no grain-based thickener anywhere in the pot. Rye and other grains often sneak into spice blends, marinades, and store-bought broths, so making your own braising liquid from scratch the way this recipe does puts you fully in control. Every ingredient here is straightforward and easy to verify, which makes the whole process feel relaxed rather than stressful. Whether you pile the carnitas into lettuce cups, serve them over rice, or eat them straight off the baking sheet (no judgment), this is the kind of deeply satisfying, crowd-pleasing dish that earns a permanent spot in your rotation.

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Ingredients

6 servings

For the pork

3 lb bone-in pork shoulder (boston butt), cut into 3-inch chunks
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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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