Sesame 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 citrusy bone broth until it practically falls apart. The finishing move — spooning braising liquid over the shredded meat and running it under the broiler — creates those irresistible caramelized, crispy edges that make carnitas worth every minute of the wait. Served in cool, crisp butter lettuce cups with avocado, red onion, and fresh cilantro, the whole thing comes together as something that feels genuinely festive without requiring a lot of fuss at the table. For anyone navigating sesame allergies, this recipe is a natural fit because every single component is built from whole, straightforward ingredients — no sauces, marinades, or spice blends where hidden sesame likes to sneak in. The citrus braising liquid does the heavy lifting on flavor, so there's no temptation to reach for anything that could cause a problem. It's the kind of dish that's easy to scale up for a crowd and lands beautifully whether you're cooking for a weeknight dinner or a casual weekend spread.
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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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