Sesame Free Cilantro-Lime Pork Carnitas
Slow-braised pork shoulder gets the full treatment here — rubbed with turmeric, ginger, and oregano, seared until deeply golden, then coaxed into fork-tender submission with fresh citrus, garlic, honey, and bone broth. The finishing move under the broiler is what sets these carnitas apart, crisping the shredded edges into those irresistible caramelized bits that make every bite worth the wait. Bright cilantro, a squeeze of lime, and a handful of red onion bring it all together at the table. For anyone navigating sesame allergies, carnitas can actually be one of the easier crowd-pleasers to pull off safely — no tahini, no sesame oil, no hidden toasted seeds lurking in a spice blend. Every ingredient here is straightforward and easy to verify, from the coconut oil used for searing to the freshly squeezed orange and lime juice in the braise. There's no need to scrutinize labels or swap anything out; the recipe is clean from the start. Pile it into lettuce cups, serve it over rice, or load up a platter for a casual dinner — this one disappears fast no matter how you plate it.
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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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