Pecan Free Slow-Braised Pork Carnitas in Lettuce Wraps
Slow-braised pork shoulder gets a serious glow-up here — rubbed with turmeric, ginger, and Ceylon cinnamon, seared until deeply golden, then coaxed into fall-apart tenderness with orange juice, lime, and bone broth over a long, low oven braise. The finishing move is what makes this dish truly special: shredded pork spread on a baking sheet and run under the broiler until the edges go crispy and caramelized, giving you that irresistible contrast of crunch and melt-in-your-mouth richness. Spooned into cool butter lettuce cups and topped with sliced avocado, red onion, and fresh cilantro, every bite is bright, savory, and satisfying. Tree nut allergies can make a lot of spiced or Latin-inspired dishes tricky when pre-made spice blends or sauces sneak in unexpected ingredients — but this recipe builds all its flavor from whole spices, fresh citrus, and herbs you can verify yourself. The ingredient list is refreshingly straightforward, so there's no guesswork about what's actually going into the pot. It's the kind of hands-off, low-stress cooking that rewards patience with genuinely impressive results, and the lettuce wrap format makes it feel light and fresh even though the pork itself is deeply rich. Perfect for a casual weeknight dinner or a crowd-pleasing spread where everyone can build their own.
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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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