Slow-braised pork shoulder gets an aromatic spice rub of turmeric, ginger, and Ceylon cinnamon before it's seared in coconut oil and left to turn meltingly 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 — and then gets a quick run under the broiler to crisp up those irresistible caramelized edges. Spooned into cool butter lettuce cups and topped with sliced avocado, red onion, and fresh cilantro, every bite is a study in contrast: rich and juicy against crisp and fresh. For anyone navigating a mustard sensitivity, carnitas-style dishes can be a minefield — spice blends, store-bought broths, and even some hot sauces sneak it in. This recipe keeps the whole process transparent, relying on whole spices, fresh citrus, and a clean bone broth so there's nothing hidden in the ingredient list. The flavor is so layered and satisfying that you genuinely won't miss a thing. These wraps are the kind of recipe you'll find yourself making on a Sunday and eating happily through the week.
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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.
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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