Gluten Free Carnitas
Few things hit harder than a pile of slow-braised, crispy-edged pork tucked into warm corn tortillas, and this recipe delivers exactly that for a crowd of six. The pork shoulder gets seasoned with cumin, oregano, and smoked paprika, then slow-cooked with citrus, garlic, and onion until it's fall-apart tender — before a final blast under the broiler gives every shredded piece those irresistible caramelized edges. That two-stage cooking method is the real secret: the low-and-slow braise builds deep flavor, and the high heat finish creates the crispy bits that make carnitas so craveable. Store-bought seasoning packets and pre-marinated meats can be sneaky sources of hidden gluten, so making this from scratch with whole spices and simple pantry staples keeps everything clean and safe. Corn tortillas are naturally wheat-free, making them the perfect vessel here — just double-check the package to confirm no cross-contact warnings apply to your brand. Finish with fresh cilantro, diced white onion, and a squeeze of lime for a plate that looks and tastes like it came straight out of a taqueria.
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Learn more →Ingredients
6 servings
For the carnitas
- 3 lb boneless pork shoulder (pork butt), cut into 3-inch chunks
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 tsp ground cumin
- 1 tsp dried oregano
- ½ tsp smoked paprika
- 1 medium white onion, quartered
- 4 cloves garlic, smashed
- 1 orange, halved
- 1 lime, halved
- 1 cup water
- 2 tbsp lard oil or neutral oil
- 1 bay leaf
For serving
- gluten free corn tortillas, warmed, for serving
- fresh cilantro, roughly chopped (optional)
- white onion, finely diced (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Pat the pork shoulder chunks dry with paper towels. In a large bowl, toss the pork with the salt, black pepper, cumin, dried oregano, and smoked paprika until evenly coated.
- 2
Place the seasoned pork in a Dutch oven or large heavy-bottomed pot. Add the quartered onion, smashed garlic, and bay leaf. Squeeze the orange and lime halves over the pork, then drop the spent citrus halves into the pot. Pour in the water and add the lard or oil.
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