Dairy Free Slow-Braised Pork Carnitas in Lettuce Wraps
Slow-braised pork shoulder gets an irresistible treatment here — rubbed with turmeric, ginger, and Ceylon cinnamon, seared until deeply golden, then coaxed into fork-tender submission over a low oven braise with orange juice, lime, and bone broth. The result is rich, fragrant meat with layers of warm spice and bright citrus that make every bite feel like a serious payoff for minimal hands-on effort. A quick blast under the broiler at the end crisps up the edges and caramelizes the braising juices right onto the pork, giving you that signature carnitas texture without a drop of lard or butter in sight. Coconut oil handles all the fat duties here, and the braising liquid is built entirely from citrus, aromatics, and broth — so there's nothing hidden to worry about on the dairy front. Served in cool, crisp butter lettuce cups and piled with avocado, red onion, and fresh cilantro, the whole dish is as vibrant to look at as it is to eat. The contrast between the caramelized, savory pork and the fresh toppings is genuinely hard to beat. This is the kind of recipe that disappears fast at the table, so consider doubling the batch.
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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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