Cashew 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 before being seared in coconut oil and braised low and slow in citrus and bone broth until it practically falls apart. The real magic happens at the end when the shredded meat hits the broiler — those caramelized, crispy edges are what separate good carnitas from truly unforgettable ones. Spooned into cool, crisp butter lettuce leaves and topped with sliced avocado, red onion, and fresh cilantro, every bite delivers a satisfying contrast of warm and cool, tender and crunchy. Tree nut allergies can make navigating bold, spiced dishes tricky since many sauces and spice blends sneak in unexpected ingredients, but this recipe keeps everything clean and straightforward — every single component is right there in the list. The braising liquid does double duty, keeping the pork moist during the long oven braise and then basting the meat before it crisps under the broiler, so nothing goes to waste. A squeeze of fresh lime over the finished wraps ties all those warm spices and rich pork together in the best possible way. This is the kind of hands-off, deeply satisfying dinner that earns a permanent spot in your weeknight rotation.
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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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