Legume Free Slow-Braised Pork Carnitas in Lettuce Wraps
Slow-braised pork shoulder gets a deeply aromatic treatment here, rubbed with turmeric, ginger, and Ceylon cinnamon before being seared to a golden crust and braised low and slow in citrus juice and bone broth. The result is fall-apart tender meat with layers of warm, complex flavor that no taco truck seasoning packet could replicate. A final run under the broiler crisps the edges into those irresistible caramelized bits that make carnitas so craveable. Served in cool, crisp butter lettuce cups, the whole dish comes together as something that feels both light and deeply satisfying at the same time. For anyone navigating a legume-free lifestyle, Mexican-inspired dishes can be a minefield of hidden beans, soy-based sauces, and legume-derived thickeners lurking in store-bought seasonings. This recipe sidesteps all of that entirely ā every ingredient is straightforward and easy to verify, from the fresh herbs and citrus to the coconut oil and bone broth. The avocado and cilantro finish add richness and brightness without any of the usual workarounds. It's the kind of recipe you'll want to keep in regular rotation, not just because it fits your needs, but because it genuinely tastes incredible.
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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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