Soy Free Slow-Braised Pork Carnitas in Lettuce Wraps
Slow-braised pork shoulder gets a serious glow-up here — rubbed in warm spices, seared until deeply golden, and then left to turn meltingly tender in a bath of citrus, bone broth, and fresh herbs. The finishing move under the broiler is what sets this apart: those caramelized, crispy edges on the shredded pork are genuinely hard to stop eating. Tucked into cool butter lettuce leaves with creamy avocado, bright cilantro, and a squeeze of lime, every bite hits that perfect contrast of warm and fresh, rich and bright. For anyone navigating soy sensitivities, this recipe is a clean win. Carnitas can be a minefield when store-bought seasonings, broths, or cooking oils sneak in soy derivatives — but every ingredient here is straightforward and easy to vet. Coconut oil replaces the soy-heavy oils common in restaurant versions, the bone broth keeps things savory without any hidden additives, and the spice blend is built from scratch with turmeric, ginger, and Ceylon cinnamon. The result is a deeply flavorful, crowd-pleasing dish that doesn't ask you to compromise on a single thing.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!