Seeds Free Slow-Braised Pork Carnitas in Lettuce Wraps
Slow-braised pork shoulder gets a deeply flavorful treatment here, rubbed with turmeric, ginger, and Ceylon cinnamon before being seared in coconut oil and braised low and slow in orange juice, lime, and bone broth until it practically falls apart. The finishing move — a quick blast under the broiler — gives the shredded meat those irresistible caramelized, crispy edges that make carnitas so craveable. Served in cool, crisp butter lettuce cups with avocado, red onion, and fresh cilantro, every bite is a balance of rich and bright. For anyone navigating a seeds-free lifestyle, this recipe is a genuine win: the entire spice blend relies on roots and bark rather than any seed-derived seasonings, and there are no hidden culprits lurking in the ingredient list. Store-bought carnitas seasoning packets and marinades are notorious for sneaking in coriander, cumin, or other seed-based spices, so making this from scratch puts you fully in control. The braising liquid does double duty, keeping the pork moist during the long oven braise and then basting the meat before it crisps under the broiler — no shortcuts needed, and no compromises on flavor.
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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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