Emulsifier Free Slow-Braised Pork Carnitas in Lettuce Wraps
Slow-braised pork shoulder gets an incredible transformation 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 caramelized edges. The whole process is built around whole, unprocessed ingredients: coconut oil, fresh citrus, bone broth, and a handful of aromatics do all the heavy lifting with zero need for packaged sauces or store-bought shortcuts that so often sneak in unwanted additives. That matters a lot when you're navigating an emulsifier-free approach, since condiments, broths, and spice blends are common culprits — here, every single component is clean and straightforward. The citrus braising liquid — fresh orange and lime juice alongside garlic and herbs — keeps the pork incredibly juicy while building a bright, layered flavor that tastes anything but restricted. Spooned into crisp butter lettuce cups and finished with creamy avocado, sharp red onion, and a squeeze of lime, this is a meal that feels genuinely festive and fresh. It's the kind of recipe that proves eating with intention doesn't mean eating something boring.
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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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