Breastfeeding Friendly Slow-Braised Pork Carnitas in Lettuce Wraps
Slow-braised pork shoulder gets an incredibly tender, pull-apart texture after nearly three hours in the oven, and that final blast under the broiler crisps the edges into something genuinely irresistible. The spice blend — turmeric, ginger, and Ceylon cinnamon — brings warm, anti-inflammatory depth without any heat, which makes this a smart choice when you're being mindful about what goes into your body while nursing. Bone broth and coconut oil add nourishing richness to the braising liquid, and the citrus from fresh orange and lime keeps everything bright and balanced. Butter lettuce leaves stand in for tortillas, making assembly light and fresh rather than heavy, and the avocado on top adds healthy fats that are genuinely valuable during the postpartum period. Every ingredient here is whole and recognizable — no processed sauces, no mystery seasonings, just real food that happens to taste like something from a restaurant. It's the kind of meal that feels indulgent and restorative at the same time, which is exactly what you need when you're feeding yourself so you can feed someone else.
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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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