Xanthan Gum 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 cooked low and slow in a bright, citrusy braise of fresh orange juice, lime juice, and bone broth until it practically falls apart on its own. The finishing move under the broiler is what makes these carnitas truly special, crisping the shredded edges into caramelized, slightly charred bits that are absolutely impossible to stop eating. Every ingredient pulling flavor duty in this recipe is completely whole-food and naturally free of thickeners or stabilizers — no gums, no fillers, nothing that doesn't belong. That matters more than you'd think, since many store-bought spice blends and broths quietly sneak in additives that can derail an otherwise clean dish. Using homemade or a carefully sourced AIP-compliant bone broth keeps the braising liquid pure and deeply savory without any shortcuts. Finished with fresh cilantro, a squeeze of lime, and a scatter of red onion, the result is bright, bold, and layered in a way that feels anything but restricted. Pile it into lettuce cups, serve it over rice, or just eat it straight from the pan — no judgment.
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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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