Capsaicin Free Slow-Braised Pork Carnitas in Lettuce Wraps
Carnitas lovers who need to avoid capsaicin often feel left out of the party — traditional versions lean heavily on dried chiles, chipotle, and hot spices that are completely off the table. This recipe builds its depth the smart way, using turmeric, ginger, Ceylon cinnamon, fresh citrus juice, and bone broth to create a braising liquid that is genuinely complex and aromatic without a trace of heat. The pork shoulder braises low and slow in a Dutch oven until it's completely fall-apart tender, then gets spread on a sheet pan and hit under the broiler so the edges caramelize into those irresistible crispy bits that make carnitas so craveable. Butter lettuce leaves stand in for tortillas, keeping things light and fresh while still giving you that satisfying handheld experience. Sliced avocado, red onion, and a squeeze of lime finish each wrap with brightness and richness in every bite. It's the kind of dish that genuinely doesn't feel like it's missing anything — just a deeply satisfying, crowd-pleasing meal that happens to work for people who need to keep capsaicin off their plate.
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!