Beef Free Slow-Braised Pork Carnitas in Lettuce Wraps
Slow-braised pork shoulder gets the full treatment here — rubbed with turmeric, ginger, and Ceylon cinnamon, seared until deeply golden, then braised low and slow in a bright mix of orange juice, lime, and bone broth until it practically falls apart. The finishing move is what makes this dish truly special: the shredded meat goes under the broiler with a spoonful of the braising liquid, crisping up the edges into those irresistible caramelized bits you'd fight over at a taqueria. Spooned into cool, crisp butter lettuce cups and topped with creamy avocado, fresh cilantro, and thinly sliced red onion, every bite is a study in contrast — rich and tender meat against bright, fresh toppings. Because the entire recipe is built around pork, there's no need to swap or substitute a single thing to keep it completely free of beef. The spice blend does serious work here, adding warmth and depth without any heat, so it's a crowd-pleaser for a wide range of palates. This is the kind of recipe that looks impressive on a platter but rewards you with mostly hands-off cooking time while the oven does the heavy lifting.
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!