Shellfish 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 fall-apart tenderness with fresh citrus, honey, and bone broth. The finishing move under the broiler is what makes these carnitas truly special, crisping the shredded edges into caramelized, slightly charred bits that are impossible to stop eating. Every ingredient in this recipe is naturally free from shellfish, so there's no label-scanning or substitution anxiety — just straightforward, bold cooking. The braising liquid does double duty, keeping the pork juicy during the low-and-slow oven time before the broiler works its magic on the outside. Fresh cilantro, bright lime wedges, and a handful of thinly sliced red onion bring everything together with a pop of color and acidity. 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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