Barley 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 citrus juice, bone broth, and fresh herbs. The finishing move under the broiler is what makes this dish truly special, crisping the shredded edges into caramelized, crackling bits that are impossible to stop eating. Spooned into cool, crisp butter lettuce leaves and topped with sliced avocado, red onion, and fresh cilantro, every bite is a satisfying contrast of textures and bright flavors. For anyone navigating grain sensitivities, this recipe is a natural fit — every ingredient, from the coconut oil used for searing to the bone broth in the braise, is straightforwardly free of grain-based additives that can sneak into packaged seasonings or store-bought shortcuts. The spice blend does all the heavy lifting, so there's no need for anything processed or questionable. It's the kind of recipe that looks impressive on a platter but rewards you with mostly hands-off cooking time while the oven does the work.
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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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