Yeast 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 fork-tender submission with citrus, bone broth, and a touch of honey. The finishing move under the broiler crisps the edges into those irresistible caramelized bits that make carnitas worth every minute of cook time. For anyone navigating a yeast-free lifestyle, this recipe is a natural fit — every ingredient, from the coconut oil to the apple cider vinegar, is straightforward and free of the fermented or leavened components that can make so many crowd-pleasing dishes off-limits. The braising liquid does double duty, keeping the meat juicy during the long oven braise and then lacquering the shredded pork as it crisps under the broiler. Fresh cilantro, bright lime wedges, and a handful of thinly sliced red onion bring it all together with zero fuss. Pile it into lettuce cups, serve it over rice, or just eat it straight off the sheet pan — no judgment here.
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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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