Pistachio 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 fork-tender submission in a Dutch oven with citrus juice, bone broth, and fresh herbs. The result is rich, fragrant meat with layers of warmth that feel anything but ordinary. A quick finish under the broiler crisps up the edges and adds that irresistible caramelized bite you'd normally only find at a taqueria. Spooned into cool butter lettuce cups and topped with creamy avocado, bright cilantro, and a squeeze of lime, every wrap is a little bundle of contrasting textures and flavors. The whole ingredient list is naturally free from tree nuts of any kind — no swaps needed, no label-scanning required, just straightforward whole-food cooking. It's the kind of recipe that looks impressive on a platter but relies entirely on technique and pantry staples to get there. Whether you're feeding a crowd or meal-prepping for the week, this one earns a permanent spot in the rotation.
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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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