Artificial Food Coloring Free Slow-Braised Pork Carnitas in Lettuce Wraps
Slow-braised pork shoulder gets an irresistible treatment here — rubbed with turmeric, ginger, and Ceylon cinnamon, seared until deeply golden, then coaxed into fork-tender submission in a Dutch oven with orange juice, lime, and bone broth. The whole thing finishes under the broiler so the edges caramelize into those crispy, slightly charred bits that make carnitas genuinely addictive. Every single ingredient in this recipe is a whole food or a pure spice, which means there's zero reason to reach for a packet mix or a bottled sauce loaded with synthetic dyes. Packaged taco seasonings and store-bought marinades are some of the sneakiest sources of artificial coloring, so cooking from scratch like this is the cleanest path to a vibrant, flavor-packed plate. Butter lettuce leaves stand in for tortillas, keeping things fresh and light while the avocado, red onion, and cilantro add color that comes entirely from real produce. It's the kind of meal that looks impressive on a platter but is mostly just patient — the oven does the heavy lifting.
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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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