Walnut 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, then coaxed into fall-apart tenderness over a long, low braise with citrus, bone broth, and fresh herbs. The finishing move under the broiler is what makes this dish truly special, crisping the shredded edges into caramelized, crackling bits that are almost impossible to stop eating. Spooned into cool, crisp butter lettuce leaves and topped with creamy avocado, bright cilantro, and sharp red onion, every bite hits that perfect contrast of rich and fresh. The spice blend — turmeric, ginger, and Ceylon cinnamon — gives the pork a subtle warmth that feels layered and complex without being heavy. Because the whole recipe is built around whole, recognizable ingredients like coconut oil, orange juice, and fresh lime, there's no need to scan labels or second-guess anything. It's the kind of hands-off weekend cook that rewards patience with a platter that looks genuinely impressive, whether you're feeding a crowd or just treating yourself to something a little extra on a Tuesday night.
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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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