Rye Free Slow-Braised Pork Carnitas in Lettuce Wraps

Total time3 hr 50 min

Prep time20 min

Cook time3 hr 30 min

Rye 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 a citrus-spiked bone broth. The result is impossibly tender, pull-apart pork with caramelized edges from a final run under the broiler — that contrast of crispy bits and juicy shreds is what makes carnitas so craveable. Every ingredient in this recipe is naturally grain-free, so there's no need to audit labels or swap anything out to keep things safe for those avoiding rye and related grains. The fresh orange and lime juice do double duty, tenderizing the meat during the braise and brightening the whole dish with a citrusy backbone that cuts through the richness of the pork. Butter lettuce leaves stand in for tortillas with surprising elegance — cool, crisp, and sturdy enough to hold a generous scoop of carnitas plus avocado, red onion, and cilantro. This is the kind of recipe that looks impressive enough for a dinner party but is mostly hands-off once the Dutch oven goes into the oven. Serve it straight from the baking sheet with lime wedges and watch it disappear fast.

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Ingredients

4 servings

For the carnitas

3 lb boneless pork shoulder, cut into 3-inch chunks
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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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