Paleo Slow-Braised Pork Carnitas in Lettuce Wraps
Slow-braised pork shoulder gets the full treatment here — rubbed with turmeric, ginger, and Ceylon cinnamon, seared until deeply golden, then coaxed into fork-tender submission in a Dutch oven with orange juice, lime, and bone broth. The result is rich, layered, and genuinely craveable. A quick finish under the broiler crisps up the edges so you get that irresistible contrast of caramelized bits and juicy, pull-apart meat in every bite. Serving everything in butter lettuce cups keeps things light and fresh without sacrificing any of the satisfaction — sliced avocado, red onion, and cilantro round it out beautifully. This is the kind of meal that feels festive enough for a weekend gathering but is straightforward enough to pull off on a regular weeknight. Every ingredient on the list — coconut oil, bone broth, fresh herbs, whole citrus — fits cleanly within ancestral eating principles, so there's no need to audit labels or make substitutions. What makes this approach especially smart is the braising liquid itself: citrus and bone broth do double duty as both a tenderizer and a flavor base, and a few spoonfuls get drizzled back over the shredded pork before it hits the broiler. It's a small step that makes a huge difference. Grab extra lime wedges and don't skip the cilantro — this one deserves the full spread.
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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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