Paleo Lime Pork Carnitas Lettuce Bowls
Tender, slow-braised pork shoulder seasoned with cumin, smoked paprika, and oregano, then finished under the broiler until the edges go gloriously crisp — this is the kind of meal that makes a weeknight feel like a celebration. The whole thing comes together with nothing but whole, unprocessed ingredients: spices, avocado oil, fresh lime, and real chicken broth, so there's no need to scan labels or second-guess anything. Butter lettuce leaves stand in for tortillas or taco shells, and honestly they do the job beautifully — cool, crisp, and sturdy enough to hold a generous pile of carnitas. A bright, jalapeño-spiked pico de gallo and creamy sliced avocado round out each bowl with freshness and richness in every bite. The braising step does most of the heavy lifting while you barely have to think about it, and the broiler finish is what takes the pork from good to absolutely craveable. This recipe serves four, making it a solid choice for a family dinner or a casual spread where everyone builds their own bowls.
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Learn more →Ingredients
4 servings
For the carnitas
- 2 ½ lb boneless pork shoulder, 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
- 2 tbsp avocado oil
- 1 medium white onion, quartered
- 4 cloves garlic, smashed
- 1 cup low-sodium chicken broth
- 3 tbsp fresh lime juice (from about 2 limes)
- 1 tsp lime zest
- 1 bay leaf
For the pico de gallo
- 3 roma tomatoes, finely diced
- ½ small white onion, finely diced
- 1 jalapeño, seeded and finely diced
- ¼ cup fresh cilantro, roughly chopped
- 1 tbsp fresh lime juice
- ¼ tsp kosher salt
For serving
- 8 large butter lettuce leaves, washed and dried
- 2 ripe avocados, sliced
- lime wedges, for serving (optional)
Instructions
- 1
In a large bowl, toss the pork shoulder chunks with the salt, black pepper, cumin, dried oregano, and smoked paprika until evenly coated.
- 2
Heat the avocado oil in a Dutch oven over medium-high heat until shimmering. Working in two batches to avoid crowding, sear the pork chunks on two sides for 3–4 minutes per side, until deeply browned. Transfer the seared pork to a plate and repeat with the remaining pieces.
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