Wheat 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 to a golden crust and braised low and slow in citrus juice and bone broth. The result is fall-apart tender meat with layers of warm, complex flavor that no taco shell or flour wrap could ever upstage. Swapping in crisp butter lettuce leaves as the vessel is a genuinely smart move — they're cool and refreshing against the rich, caramelized pork, and every bite stays light and fresh. The final broil step is the secret weapon, crisping the shredded edges into little caramelized bits that make the whole dish feel restaurant-worthy. Because every ingredient here is naturally free of wheat and grain-based fillers, there's no need to hunt down specialty substitutes or scrutinize labels — the recipe just works as written. Topped with creamy avocado, sharp red onion, and a squeeze of lime, these wraps are the kind of meal that disappears fast and gets requested again immediately.
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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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