Yeast Free Slow-Braised Pork Carnitas in Lettuce Wraps
Slow-braised pork shoulder gets a deeply flavorful treatment here, rubbed with turmeric, ginger, and Ceylon cinnamon before being seared in coconut oil and braised low and slow in a bright mix of orange juice, lime juice, and bone broth. The result is fall-apart tender meat with caramelized, crispy edges straight from the broiler — the kind of texture that makes carnitas genuinely hard to resist. Serving everything in cool butter lettuce cups keeps things fresh and light, with sliced avocado, red onion, and cilantro rounding out every bite. For anyone navigating a yeast-free approach, this recipe is a natural fit — every ingredient from the fresh herbs to the citrus to the broth is free of fermented or leavened components that can sneak into more processed versions of this dish. Store-bought marinades and spice blends are common culprits for hidden yeast derivatives, so building the flavor from scratch with whole spices and fresh citrus is both smarter and more delicious. The braising liquid does double duty, keeping the pork moist during the long oven braise and then crisping everything up beautifully under the broiler. This is the kind of recipe that looks impressive on a platter but asks very little of you beyond patience.
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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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