Low Iodine Slow-Braised Pork Carnitas in Lettuce Wraps
Slow-braised pork shoulder is one of those deeply satisfying meals that rewards patience, and this version delivers tender, caramelized carnitas without any of the high-iodine ingredients that can make Mexican-inspired dishes tricky to navigate. The spice rub leans on turmeric, ginger, and Ceylon cinnamon for warmth and complexity, while fresh orange and lime juice brighten the braising liquid in a way that feels genuinely vibrant rather than just functional. Coconut oil handles the searing, and the bone broth keeps everything rich and savory ā no iodized salt, no seafood-derived additives, no dairy to second-guess. After a long, slow braise in the oven, the pork gets shredded and slid under the broiler so the edges crisp up into those irresistible caramelized bits that make carnitas worth the effort. Served in cool butter lettuce cups with avocado, red onion, and fresh cilantro, the whole thing comes together as a meal that feels festive and a little indulgent. It's the kind of recipe that proves eating within a restricted framework doesn't mean settling for anything less than genuinely delicious food.
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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
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 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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