Eggless Slow-Braised Pork Carnitas in Lettuce Wraps
Slow-braised pork shoulder gets a serious glow-up here — rubbed in warm spices, seared until deeply golden, then coaxed into fork-tender submission over a long, low braise before hitting the broiler for those irresistible crispy edges. The braising liquid is built from orange juice, lime juice, and bone broth, so every shred of meat is infused with bright, citrusy depth that no taco truck seasoning packet can touch. Coconut oil handles the searing, and the whole ingredient list is naturally free of eggs at every stage — no binders, no washes, no hidden surprises to navigate. Butter lettuce leaves stand in for tortillas, giving you a cool, crisp contrast to the caramelized pork that honestly makes the whole dish feel lighter and fresher. Sliced avocado, red onion, and a shower of cilantro round things out, and a squeeze of lime right before eating ties everything together. This is the kind of recipe that looks impressive on a platter but mostly just requires patience while the oven does the heavy lifting.
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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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