Chicken Free Slow-Braised Pork Carnitas in Lettuce Wraps
Slow-braised pork shoulder gets an irresistible treatment here — rubbed with turmeric, ginger, and Ceylon cinnamon, then coaxed into fork-tender submission over a long, low braise before hitting the broiler for those crispy, caramelized edges that make carnitas so craveable. The braising liquid is built from orange juice, lime juice, and bone broth, which keeps everything deeply savory and bright without a drop of poultry stock in sight. That final broil step is the secret weapon — it transforms the shredded pork into a mix of juicy chunks and lacquered, crackling bits that are genuinely hard to stop eating. Spooned into cool butter lettuce cups and topped with creamy avocado, sharp red onion, and fresh cilantro, each wrap is a study in contrasting textures and flavors. The whole build comes together on a platter that looks impressive enough for a dinner party but is honestly just a very satisfying weeknight project. If you've been hunting for a pork recipe that delivers big, complex flavor without relying on any bird-based ingredients or broths, this one checks every box.
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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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