Oats 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 before being seared in coconut oil and braised low and slow in orange juice, lime, and bone broth until it practically falls apart. The finishing move — a quick blast under the broiler — gives the shredded meat those irresistible caramelized, crispy edges that make carnitas so craveable. Everything gets tucked into cool, crisp butter lettuce leaves and topped with avocado, red onion, and fresh cilantro for a combination that's bright, rich, and satisfying all at once. For anyone navigating grain-free eating, this recipe is a natural fit — every single ingredient, from the fresh herbs to the citrus braising liquid, is completely free of oats and oat-derived additives. There's no relying on store-bought spice blends or packaged broths that might carry hidden grain contamination; the ingredient list is clean and straightforward. Whether you're serving this for a casual weeknight dinner or a laid-back gathering, the lettuce wrap format makes it easy to plate and even easier to eat.
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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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