Almond Free Slow-Braised Pork Carnitas in Lettuce Wraps
Slow-braised pork shoulder gets an aromatic spice rub of turmeric, ginger, and Ceylon cinnamon before it's seared in coconut oil and left to turn impossibly tender in a bath of orange juice, lime, and bone broth. After nearly three hours in the oven, the meat shreds into rough, uneven pieces that get finished under the broiler until the edges are caramelized and just a little crispy — that contrast of textures is what makes carnitas so irresistible. Butter lettuce leaves stand in for tortillas, keeping things light and fresh while giving every bite a satisfying crunch. Topped with sliced avocado, red onion, and a shower of cilantro, these wraps look like something you'd order at a restaurant but come together entirely in your own kitchen. For anyone navigating tree nut restrictions, this recipe is naturally free of almonds and almond-derived ingredients from start to finish — no swaps or substitutions needed. The whole ingredient list is straightforward and easy to verify, which takes the guesswork out of feeding a crowd with mixed dietary needs. Squeeze a lime wedge over the top right before eating and you'll wonder why you ever bothered with takeout.
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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.
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