MSG Free Slow-Braised Pork Carnitas in Lettuce Wraps
Slow-braised pork shoulder gets a deeply flavorful treatment here, rubbed with sea salt, turmeric, ginger, and Ceylon cinnamon before being seared in coconut oil and braised low and slow with fresh citrus, bone broth, and fragrant herb sprigs. The result is fall-apart tender meat with caramelized, crispy edges from a final run under the broiler — the kind of texture contrast that makes carnitas genuinely hard to stop eating. Every single ingredient in this recipe is whole and unprocessed, which means none of the flavor-enhancing additives that sneak into spice blends, canned broths, or store-bought seasoning packets. Using homemade or a clean-label bone broth is the one step worth paying attention to, since that's where hidden additives most commonly appear in an otherwise straightforward dish. Spooned into cool butter lettuce cups and topped with creamy avocado, bright cilantro, and a squeeze of fresh lime, the finished wraps feel light and fresh despite the richness of the braised pork. This is the kind of recipe that works just as well for a casual weeknight dinner as it does for a spread when friends come over — no one will miss the shortcuts.
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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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