Gut Friendly Slow-Braised Pork Carnitas in Lettuce Wraps
Slow-braised pork shoulder gets a deeply flavorful treatment here, rubbed with turmeric, ginger, and Ceylon cinnamon before being seared in coconut oil and braised low and slow in bone broth, orange juice, and lime. That combination of anti-inflammatory spices and collagen-rich broth is exactly what makes this dish such a natural fit for anyone prioritizing digestive wellness ā every ingredient is doing real work. After hours in the oven, the pork shreds effortlessly, then gets a quick blast under the broiler so the edges turn irresistibly crisp and caramelized. Spooned into cool, crisp butter lettuce leaves, it's a satisfying contrast of textures that feels indulgent without being heavy. Fresh cilantro, creamy avocado, and a squeeze of lime round everything out and keep the whole plate light and bright. The lettuce wrap format also means you're skipping grains entirely, which is a quiet win for anyone whose gut does better without them. This is the kind of recipe that looks impressive on a platter but is genuinely forgiving to make.
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Learn more āIngredients
4 servings
For the carnitas
- 3 lb boneless pork shoulder, cut into 3-inch chunks
- 2 tbsp coconut oil
- 1 Ā½ tsp fine sea salt
- 1 tsp ground turmeric
- Ā½ tsp ground ginger
- Ā¼ tsp ceylon cinnamon
- 1 medium white onion, roughly chopped
- 6 cloves garlic, smashed
- 1 orange, juiced (about ā 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
- Ā½ cup fresh cilantro leaves
- 1 small red onion, thinly sliced
- 1 avocado, sliced
- 1 lime, cut into wedges
Instructions
- 1
Preheat the oven to 325Ā°F (165Ā°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 3ā4 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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