Seed Oil Free Cilantro-Lime Pork Carnitas
Slow-braised pork shoulder gets the full treatment here — seasoned with turmeric, ginger, and oregano, seared in coconut oil until deeply golden, then braised low and slow in a bright mix of fresh orange juice, lime juice, and bone broth. That final broiler step is the secret weapon, crisping the shredded meat into irresistible caramelized edges while keeping the inside juicy and tender. Every drop of fat and flavor in this recipe comes from whole, clean sources — coconut oil does the heavy lifting instead of the refined vegetable or seed oils that sneak into so many restaurant and store-bought versions of this dish. For anyone keeping a close eye on what oils end up on their plate, that swap makes a real difference without sacrificing any of the richness you expect from good carnitas. Fresh cilantro, lime wedges, and a handful of sliced red onion finish things off with brightness and crunch. This is the kind of recipe that fills your kitchen with an incredible smell for hours and then disappears from the platter in minutes.
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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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