Nightshade Free Slow-Braised Pork Carnitas in Lettuce Wraps
Carnitas are one of those dishes that feel almost impossible to pull off without the usual suspects — dried chiles, chipotle in adobo, canned tomatoes — but this version proves you don't need any of them to get deeply savory, fall-apart pork. The magic here comes from a warm spice rub of turmeric, ginger, and Ceylon cinnamon, plus a braising liquid built on orange juice, lime, and bone broth that slowly transforms the pork shoulder into something impossibly tender over two and a half hours in the oven. That final broil on the baking sheet is the move that takes it over the top, crisping the edges into caramelized, golden bits that taste like they came from a taqueria. Served in cool, crisp butter lettuce leaves with creamy avocado, fresh cilantro, and a squeeze of lime, every bite has that satisfying contrast of hot and cold, rich and bright. It's a genuinely crowd-pleasing dish that happens to sidestep the nightshade family entirely — no peppers, no tomatoes, no paprika — without ever feeling like something is missing. Whether you're cooking for yourself or feeding a table full of people with mixed dietary needs, this one lands every time.
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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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