Lupin 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, then seared until golden and braised low and slow in a citrus-spiked bone broth until it practically falls apart. The finishing move under the broiler is what sets this apart: those caramelized, crisped edges on the shredded pork are absolutely worth the extra five minutes. Spooned into cool, crisp butter lettuce leaves and topped with avocado, red onion, and fresh cilantro, every bite hits that perfect contrast of warm and rich against bright and fresh. For anyone navigating lupin sensitivities, this recipe is naturally worry-free — every ingredient is straightforward and whole, with no flour blends, legume-based fillers, or processed seasonings that might sneak lupin in through the back door. The braising liquid does double duty as a flavor booster when spooned back over the pork before broiling, so nothing goes to waste. It's the kind of dish that looks impressive enough for a dinner party but is mostly just hands-off oven time. Grab a stack of lettuce leaves and let everyone build their own wraps 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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