Slow-braised pork shoulder gets a deeply flavorful treatment here, rubbed with turmeric, ginger, and Ceylon cinnamon before being seared in coconut oil and left to turn meltingly tender in a Dutch oven. Orange juice, lime, and bone broth create a braising liquid that's bright and savory all at once, infusing every shred of meat with citrusy, herby depth. The final broil is the move — spreading the pulled pork on a baking sheet and blasting it under high heat gives you those irresistible caramelized, crispy edges that make carnitas so craveable. Served in cool, crisp butter lettuce cups with avocado, red onion, and fresh cilantro, the whole thing comes together as something that feels both light and seriously satisfying. Every ingredient here is naturally free of stimulants, so there's no need to scan labels or swap anything out — the recipe just works as written. It's the kind of low-effort, high-reward dinner that disappears fast, whether you're feeding a crowd or meal-prepping for the week.
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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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