Gluten Free 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, caramelized edges. The combination of orange juice, lime, and bone broth creates a braising liquid that keeps the meat incredibly juicy while building layers of bright, savory flavor. Turmeric, Ceylon cinnamon, and ginger give the pork a warmth that feels complex without being fussy, and fresh thyme and oregano round everything out beautifully. Serving it all in cool, crisp butter lettuce leaves is a genuinely smart move — they act as the perfect vessel, adding a fresh crunch that plays off the rich, shredded meat. Topped with creamy avocado, sharp red onion, and a shower of cilantro, every bite hits multiple textures and flavor notes at once. Because the whole dish is built from whole, unprocessed ingredients — real citrus, fresh herbs, coconut oil, and a clean bone broth — there's no need to scrutinize labels or worry about hidden grain-based fillers sneaking into your meal. This is the kind of recipe that genuinely earns a spot in the regular rotation.
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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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