Slow-braised pork shoulder gets a deeply flavorful treatment here, built entirely from whole spices, fresh citrus, and herbs you can actually recognize. The seasoning blend of turmeric, ginger, and Ceylon cinnamon creates a warm, aromatic crust on the seared pork before it ever hits the oven, and the orange and lime juice work with bone broth to keep everything impossibly tender through a long, low braise. No flavor packets, no seasoning mixes with mystery ingredients — just real food doing all the heavy lifting. After hours in the Dutch oven, the pork gets shredded and slid under the broiler so the edges caramelize into those irresistible crispy bits that make carnitas worth the wait. Spooned into cool, crisp butter lettuce leaves and topped with avocado, red onion, and fresh cilantro, every bite is a study in contrast — rich and bright, tender and crunchy all at once. It's the kind of recipe that makes a weekend afternoon in the kitchen feel completely worth it.
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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.
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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