High Fructose Corn Syrup Free Slow-Braised Pork Carnitas in Lettuce Wraps
Slow-braised pork shoulder gets the full treatment here — rubbed with turmeric, ginger, and Ceylon cinnamon, seared until deeply golden, then braised low and slow in a bright mix of orange juice, lime, and bone broth until it practically falls apart. The finishing move under the broiler crisps up the edges into those irresistible caramelized bits that make carnitas worth every minute of the wait. Spooned into cool, crisp butter lettuce leaves and topped with avocado, red onion, and fresh cilantro, the whole thing comes together as something genuinely special. Avoiding high fructose corn syrup in a dish like this is easier than it sounds when you build flavor from scratch — every drop of sweetness here comes from fresh-squeezed orange and lime juice, so there's nothing hidden to worry about. Store-bought marinades, sauces, and even some broths are notorious for sneaking in unwanted sweeteners, but this recipe keeps the ingredient list clean and entirely real-food. The coconut oil, fresh aromatics, and herb sprigs do all the heavy lifting, and the result is rich, layered, and deeply satisfying without a single shortcut. Whether you're cooking for a crowd or meal-prepping for the week, this one earns its place at the table.
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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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