Carnitas lovers who need to avoid black pepper finally have a version that delivers every bit of the crispy, juicy, deeply savory payoff — no shortcuts, no compromises. The pork shoulder gets a warm spice rub of turmeric, ginger, and Ceylon cinnamon before a proper sear in coconut oil, building that golden crust that makes all the difference. A long, slow braise in bone broth with orange juice, lime, fresh thyme, and oregano keeps the meat impossibly tender while layering in bright, complex flavor. The real magic happens at the end when the shredded pork hits the broiler — those caramelized, crispy edges are genuinely hard to stop eating. Spooned into cool butter lettuce cups and topped with creamy avocado, fresh cilantro, and thinly sliced red onion, the whole thing comes together as something that feels festive and a little fancy without being fussy. It's a dish that proves you don't need a single peppercorn to build bold, satisfying flavor from scratch.
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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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