Citric Acid Free Slow-Braised Pork Carnitas in Lettuce Wraps

Slow-braised pork shoulder gets a deeply savory treatment here, rubbed with turmeric, ginger, and Ceylon cinnamon before being seared in coconut oil and braised low and slow 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 make carnitas worth the wait. Orange juice and lime juice do the heavy lifting as the braising liquid, delivering brightness and acidity without any processed additives that can sneak citric acid into the picture. For anyone navigating that restriction, store-bought marinades and seasoning blends are often the hidden culprits, so building the flavor from whole fruit juice, bone broth, and fresh herbs keeps everything clean and completely in your control. Served in cool, crisp butter lettuce cups with creamy avocado, fresh cilantro, and thinly sliced red onion, each bite is a satisfying contrast of textures. This is the kind of recipe that looks impressive on a platter but relies entirely on straightforward technique and pantry-friendly spices.

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