carnitas ~ nightshade-free
This carnitas recipe is one of those beautiful slow-cooked meals that feels both grounding and generous. It comes together with simple ingredients, bright citrus, and warm, aromatic spices, then cooks low and slow until the pork is tender enough to fall apart. This version is made without nightshades, gluten, or dairy, while still holding all the richness and comfort that make carnitas so satisfying. It’s lovely tucked into tortillas, spooned over rice, or served simply with something fresh and green on the side.
ingredients
| us | ingredient | metric |
|---|---|---|
| 2 1/2 lb. | pork shoulder, trimmed if needed | 1.1 kg |
| 1 tsp | ground cumin | 5 ml |
| 1 tsp | dried oregano | 5 ml |
| 1/2 tsp | ground coriander | 2.5 ml |
| 2 cloves | garlic, minced | 2 cloves |
| 1 1/2 tsp | sea salt | 7.5 ml |
| 3/4 tsp | freshly ground black pepper | 3–4 ml |
| 1 medium | onion, roughly chopped | 1 medium |
| 1/3–1/2 cup | orange juice (from 1 large orange) | 80–100 ml |
| 2 tbsp | lime juice (from 1 lime) | 30 ml |
| 1/2 cup | water or gluten-free broth/stock | 120 ml |
method
- Preheat oven to 325°F / 160°C.
- Mix cumin, oregano, coriander, garlic, salt, pepper, and any optional spices.
- Cut pork into 3–4 large pieces and coat these pieces well.
- Place in an oven-safe, covered casserole, pot, or baking dish.
- Add onion, citrus juices, and water or stock.
- Cover and cook for 2 1/2 to 3 hours, until very tender.
- Shred, taste, and adjust salt.
- Spoon over cooking liquid before serving.
chef notes
Spread shredded pork on a tray, spoon over a little cooking liquid, and broil or grill for 3–5 minutes for a crispy finish.
substitutions
2 cloves of minced garlic = 1/2 tsp or 2.5 ml of garlic powder
sensitivities
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