Soy Free Cilantro-Lime Pork Carnitas
Slow-braised pork shoulder gets a serious upgrade here, built on a foundation of citrus, garlic, and warm spices that fill your kitchen with an aroma you genuinely cannot ignore. The pork is rubbed with turmeric, ginger, and oregano before being seared in coconut oil until deeply golden, then braised low and slow in a mix of fresh orange juice, lime juice, honey, and bone broth until it practically falls apart on its own. That final broiler step is the move — spreading the shredded meat on a baking sheet and blasting it until the edges caramelize and crisp is what separates good carnitas from unforgettable ones. Soy is notoriously easy to hide in store-bought broths, marinades, and spice blends, but every ingredient here is straightforward and easy to verify, so you stay in full control of what goes into the pot. Fresh cilantro, a squeeze of lime, and a handful of thinly sliced red onion finish things off with brightness that cuts right through the richness of the pork. This is the kind of recipe that works just as well for a casual weeknight dinner as it does for feeding a crowd, and the braising liquid left in the pot is too good to waste — spoon it over everything.
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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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