Carrageenan Free Slow-Braised Pork Carnitas in Lettuce Wraps
Slow-braised pork shoulder gets a deeply aromatic treatment here — rubbed with turmeric, ginger, and Ceylon cinnamon, then seared until golden and braised low and slow in a citrusy bone broth until it practically falls apart on its own. That final broil is the move that sets this recipe apart, crisping the shredded edges into caramelized, crackling bits that make every bite genuinely irresistible. Carrageenan is a common additive lurking in packaged broths, dairy alternatives, and even some processed meats, so building this dish from whole, unprocessed ingredients means you can eat without second-guessing the label on anything. The braising liquid — fresh orange juice, lime, and homemade or carefully sourced bone broth — does all the heavy lifting on flavor without a single shortcut ingredient. Butter lettuce leaves stand in for tortillas and keep things light and fresh, while avocado, red onion, and cilantro pile on color and brightness. It's the kind of meal that looks impressive on a platter but comes together with straightforward technique and a patient oven. Whether you're cooking for a crowd or meal-prepping for the week, the carnitas reheat beautifully and only seem to get better.
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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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