Macadamia Free Slow-Braised Pork Carnitas in Lettuce Wraps

Slow-braised pork shoulder gets an aromatic treatment here — rubbed with turmeric, ginger, and Ceylon cinnamon before being seared in coconut oil and left to turn impossibly tender in a bath of orange juice, lime, and bone broth. The result is deeply savory, citrus-bright meat that practically falls apart on its own. A quick blast under the broiler at the end 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 sliced avocado, red onion, and fresh cilantro, the whole thing comes together as a meal that feels both light and completely satisfying. Tree nut concerns can make a lot of bold, flavorful recipes feel off-limits, but every ingredient here — from the coconut oil to the fresh herbs — is straightforward and easy to verify. There are no sauces, spice blends, or packaged shortcuts that might sneak in unwanted ingredients, just whole foods and a process that does all the heavy lifting. These wraps are the kind of thing you'll want to make on a lazy Sunday and eat standing over the baking sheet before they even make it to the platter.

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