Turkey 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 a braising liquid of fresh orange juice, lime juice, honey, and bone broth. The result is rich, citrus-forward pulled pork with layers of flavor that taste like they took far more effort than they actually did. That final broiler step is the secret weapon: spreading the shredded meat on a baking sheet and blasting it under high heat crisps up the edges into those irresistible caramelized bits that make carnitas so craveable. Fresh cilantro and a squeeze of lime at the end keep everything bright and lively against all that savory depth. For anyone navigating a poultry-free kitchen, this is the kind of crowd-pleasing centerpiece that never feels like a compromise — it's just genuinely great pork. Pile it into lettuce cups, serve it over rice, or eat it straight off the pan; no one is judging.
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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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