Low Sugar Slow-Braised Pork Carnitas in Lettuce Wraps
Slow-braised pork shoulder gets a serious glow-up here — rubbed in warm spices, seared until deeply golden, and then left to turn meltingly tender in a bath of citrus juice and bone broth. The finishing move under the broiler crisps the edges into those irresistible caramelized bits that make carnitas worth every minute of the wait. Every ingredient pulling flavor duty here is a whole food: turmeric, Ceylon cinnamon, fresh ginger, orange, lime, garlic, and herbs — nothing processed, nothing sweetened. That matters because so many store-bought marinades and braising sauces sneak in cane sugar, honey, or sweetened citrus blends that quietly add up. This recipe keeps all of that out without sacrificing a single layer of complexity. Served in cool, crisp butter lettuce cups with creamy avocado, bright cilantro, and a squeeze of fresh lime, the contrast of textures and temperatures is genuinely exciting. It's the kind of meal that feels festive enough for a crowd but straightforward enough to make on a regular weeknight.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the carnitas
- 3 lb boneless pork shoulder, cut into 3-inch chunks
- 2 tbsp coconut oil
- 1 ½ tsp fine sea salt
- 1 tsp ground turmeric
- ½ tsp ground ginger
- ¼ tsp ceylon cinnamon
- 1 medium white onion, roughly chopped
- 6 cloves garlic, smashed
- 1 orange, juiced (about ⅓ cup juice)
- 2 tbsp fresh lime juice (about 1 lime)
- 1 cup bone broth (homemade or aip-compliant brand)
- 4 sprigs fresh thyme
- 2 sprigs fresh oregano
For serving
- 12 large butter lettuce leaves, washed and dried
- ½ cup fresh cilantro leaves
- 1 small red onion, thinly sliced
- 1 avocado, sliced
- 1 lime, cut into wedges
Instructions
- 1
Preheat the oven to 325°F (165°C). In a small bowl, combine the salt, turmeric, ginger, and Ceylon cinnamon. Pat the pork shoulder chunks dry with paper towels, then rub the spice mixture evenly over all sides.
- 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 chunks on two or three sides for 3–4 minutes per side, until deep golden brown and releasing easily from the pot. Transfer the seared pieces to a plate and repeat with the remaining pork.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!