Slow-braised pork shoulder gets a deeply aromatic treatment here, rubbed with turmeric, ginger, and Ceylon cinnamon before being seared in coconut oil and left to turn fall-apart tender in a bright bath of orange juice, lime, and bone broth. The result is rich, citrusy, and layered in a way that feels far more complex than the ingredient list suggests. A quick blast under the broiler at the end crisps up the shredded edges into those irresistible caramelized bits that make carnitas so craveable. Served in cool, crisp butter lettuce cups with avocado, red onion, and fresh cilantro, every bite has a satisfying contrast of textures. For anyone navigating recipes that typically sneak in thickeners or gelling agents, this one keeps things completely clean — the braising liquid is pure citrus and broth, and every component on the serving platter is exactly what it looks like. It's a crowd-pleasing, hands-on meal that works just as well for a casual weeknight dinner as it does for a relaxed weekend spread.
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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.
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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