Rice 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 cooked low and slow in a bright mix of orange juice, lime, and bone broth until it practically falls apart on its own. The final broil step is the real secret weapon, crisping the edges of the shredded meat into caramelized, slightly charred bits that make every bite genuinely addictive. Butter lettuce leaves stand in as the wrap, keeping things light and fresh while still giving you that satisfying handheld experience. Topped with creamy avocado, sharp red onion, and a shower of cilantro, each wrap is a full flavor moment with zero fuss. For anyone navigating a grain-free table, this is the kind of recipe that proves you're not missing a thing — the citrus braising liquid does all the heavy lifting that a starchy base usually would. It's equally at home on a casual weeknight or spread across a platter for a crowd, and the whole process is more hands-off than the results would ever suggest.
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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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