Xanthan Gum 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 until golden and then coaxed into fork-tender submission in a Dutch oven. Orange juice, lime, and bone broth form the braising liquid, layering in brightness and richness that no store-bought shortcut could replicate. The final broil step is the real magic — spreading the shredded pork on a baking sheet and blasting it under high heat crisps up the edges into those irresistible caramelized bits that make carnitas worth every minute of the cook time. For anyone navigating thickener sensitivities, this recipe is naturally clean from start to finish. Every element — the spice rub, the citrus braise, the fresh toppings — relies on whole ingredients with zero need for any stabilizers or additives. Butter lettuce leaves stand in for tortillas beautifully, keeping things light while still delivering that satisfying handheld experience. Topped with creamy avocado, sharp red onion, and a squeeze of fresh lime, each wrap is a full flavor moment that feels festive enough for a crowd but simple enough for a weeknight dinner.
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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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