Quick Recipe Version (TL;DR)
Quick Ingredients
- 3 lb boneless pork shoulder, cut in 2-inch chunks
- 2 tsp kosher salt, 1 tsp black pepper, 2 tsp ground cumin, 2 tsp dried oregano, 1 tsp smoked paprika, pinch cayenne
- 1 orange (halved), 1 large yellow onion (quartered), 4 garlic cloves, 1 bay leaf
- 1 cup gluten-free low-sodium chicken broth
- 2 cups long-grain white rice, rinsed
- 2.5 cups gluten-free chicken broth (or water), 1 tbsp neutral oil, 1 tsp kosher salt
- 1 lime (zest and 2 tbsp juice), 1/2 cup chopped cilantro, 1 tbsp unsalted butter (optional)
- 3 cups corn kernels, 1 tbsp avocado oil, 1/2 tsp chili powder, 1/4 tsp kosher salt
- 1 large red onion, 1/2 cup apple cider vinegar (gluten-free), 1/2 cup hot water, 1.5 tbsp sugar, 1 tsp kosher salt
- 8 oz tomatillos, 1 jalapeño, 1/4 white onion, 1 small garlic clove, 1/2 cup cilantro, 1 tbsp lime juice, 1/2 tsp kosher salt
- Lime wedges, extra cilantro (for serving)
Do This
- 1) Heat oven to 325°F. Season pork with spices, nestle with onion, garlic, orange, bay leaf; add 1 cup broth. Cover; braise 2–2.5 hours until fork-tender.
- 2) Pickled onions: whisk vinegar, hot water, sugar, salt. Add sliced red onion; sit 20 minutes (or up to 2 weeks chilled).
- 3) Salsa verde: broil tomatillos and jalapeño 5–7 minutes until blistered; blend with onion, garlic, cilantro, lime juice, salt.
- 4) Rice: simmer rinsed rice with 2.5 cups broth, oil, and salt 16–18 minutes. Rest 5 minutes; fold in butter, lime zest/juice, cilantro.
- 5) Char corn: sear corn in hot skillet with oil, chili powder, and salt 5–7 minutes until spotty-charred.
- 6) Crisp pork under broiler or in skillet 5–8 minutes with a splash of pan juices. Build bowls with rice, pork, corn, pickled onions, salsa verde, and lime.
Why You’ll Love This Recipe
- All the taco-night flavors, none of the tortillas—fully gluten-free and weeknight-friendly.
- Ultra-tender pork with crispy edges, bright cilantro–lime rice, and punchy salsa verde.
- Great for meal prep: components store beautifully and assemble in minutes.
- Balanced textures: fluffy rice, juicy carnitas, charred corn, and crunchy, tangy onions.
Grocery List
- Produce: Pork shoulder (from the meat case), orange, yellow onion, garlic, red onion, tomatillos, jalapeño, white onion, cilantro, limes, corn (fresh or frozen)
- Dairy: Unsalted butter (optional, gluten-free)
- Pantry: Long-grain white rice, avocado/neutral oil, gluten-free low-sodium chicken broth, apple cider vinegar (gluten-free), sugar, kosher salt, black pepper, ground cumin, dried oregano, smoked paprika, cayenne, chili powder, bay leaf
Full Ingredients
Pork Carnitas
- 3 lb boneless pork shoulder (Boston butt), trimmed and cut into 2-inch chunks
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 2 tsp ground cumin
- 2 tsp dried oregano
- 1 tsp smoked paprika
- 1/8 tsp cayenne (optional)
- 1 large yellow onion, quartered
- 4 garlic cloves, smashed
- 1 bay leaf
- 1 orange, halved and juiced (add both squeezed halves to the pot)
- 1 cup gluten-free low-sodium chicken broth
Cilantro–Lime Rice
- 2 cups long-grain white rice, well rinsed
- 2.5 cups gluten-free low-sodium chicken broth (or water)
- 1 tbsp neutral oil (avocado or grapeseed)
- 1 tsp kosher salt
- 1 lime: 1 tsp finely grated zest + 2 tbsp juice
- 1/2 cup finely chopped cilantro
- 1 tbsp unsalted butter (optional, for gloss)
Charred Corn
- 3 cups corn kernels (from about 4 large ears, or a 12-oz bag frozen, thawed)
- 1 tbsp avocado oil
- 1/2 tsp chili powder
- 1/4 tsp kosher salt
Quick Pickled Red Onions
- 1 large red onion, thinly sliced
- 1/2 cup apple cider vinegar (gluten-free)
- 1/2 cup hot water
- 1.5 tbsp sugar
- 1 tsp kosher salt
Roasted Salsa Verde
- 8 oz tomatillos, husked and rinsed
- 1 jalapeño (seeded for mild)
- 1/4 small white onion
- 1 small garlic clove
- 1/2 cup cilantro leaves and tender stems
- 1 tbsp fresh lime juice
- 1/2 tsp kosher salt, plus more to taste
For Serving
- Lime wedges
- Extra chopped cilantro
Step-by-Step Instructions
Step 1: Season and start the braise
Heat oven to 325°F. In a small bowl, combine salt, pepper, cumin, oregano, smoked paprika, and cayenne. Pat pork dry and toss with the spice blend to coat evenly. Place pork in a Dutch oven with the quartered onion, smashed garlic, and bay leaf. Squeeze the orange over the pork and add both squeezed halves to the pot. Pour in 1 cup gluten-free chicken broth.
Set the pot over medium heat and bring the liquid just to a simmer. Cover tightly with a lid.
Step 2: Oven-braise until tender
Transfer the covered pot to the oven and braise for 2 to 2.5 hours, until the pork is very tender and shreds easily with a fork (internal temp 195–205°F). Remove from the oven and rest, covered, for 10 minutes. Use tongs to discard orange rinds, bay leaf, and any large onion pieces if you prefer a smoother texture.
Step 3: Quick-pickle the red onions
While the pork cooks, make the pickles. In a jar or bowl, whisk vinegar, hot water, sugar, and salt until dissolved. Add the sliced red onion, press to submerge, and let sit at room temperature at least 20 minutes (they’ll turn vivid pink). Cover and refrigerate if making ahead; they keep up to 2 weeks.
Step 4: Roast and blend the salsa verde
Set the oven to broil (high). On a foil-lined sheet pan, broil tomatillos and jalapeño 5–7 minutes, turning once, until blistered and lightly charred in spots. Blend with white onion, garlic, cilantro, lime juice, and salt until smooth but still speckled. If needed, blend in 1–2 tbsp water for a spoonable consistency. Taste and adjust salt or lime.
Step 5: Make the cilantro–lime rice
Rinse the rice in cool water until it runs mostly clear. Combine rice, 2.5 cups broth (or water), oil, and salt in a medium saucepan. Bring to a boil, reduce to low, cover, and simmer 16–18 minutes until liquid is absorbed. Remove from heat and rest, covered, 5 minutes. Fluff with a fork; fold in butter (optional), lime zest, lime juice, and cilantro. Keep covered and warm.
Step 6: Char the corn
Heat a large cast-iron skillet over high heat. Add avocado oil, then the corn, chili powder, and salt. Cook without stirring for 2–3 minutes to develop char, then toss and cook 3–4 minutes more until spotty-blackened and sweet. Remove from heat.
Step 7: Crisp the carnitas and assemble bowls
Use two forks to shred the pork into bite-size pieces right in the pot, mixing it with some of the flavorful juices. For extra-crispy bits, spread the pork on a sheet pan, spoon over 1/2 cup braising liquid, and broil on high 5–8 minutes until edges are browned and crisp (or crisp in a hot skillet with a drizzle of fat, pressing to sear).
Build each bowl: a scoop of cilantro–lime rice, a mound of crispy carnitas, a generous spoon of charred corn, a tangle of pickled red onions, and a ladle of salsa verde. Finish with fresh cilantro and a squeeze of lime.
Pro Tips
- Use certified gluten-free broth, vinegar, and spices to avoid hidden gluten or cross-contamination.
- Crispier pork: spread thin on the pan and don’t overcrowd; moisture is the enemy of browning.
- Save the braising liquid: it’s liquid gold. Spoon it over pork before crisping and when reheating to keep everything juicy.
- Rice upgrade: a teaspoon of lime zest added at the end makes the citrus pop without turning the rice soggy.
- Frozen corn works great—just thaw and pat dry so it chars, not steams.
Variations
- Pressure cooker carnitas: 35 minutes on High with a 15-minute natural release, then crisp as directed.
- Slow cooker: 6–8 hours on Low (or 4–5 on High), then shred and crisp.
- Lighter swap: boneless, skinless chicken thighs (same spices, 25–30 minutes at 350°F or 10 minutes pressure cook), then crisp quickly in a skillet.
- Low-carb: serve over cilantro–lime cauliflower rice.
Storage & Make-Ahead
Carnitas keep 4 days in the fridge or 2–3 months frozen; add a splash of braising liquid when reheating. Rice keeps 4 days refrigerated; reheat with a bit of water and cover. Charred corn lasts 3 days. Pickled onions keep up to 2 weeks refrigerated. Salsa verde keeps 4–5 days. Assemble bowls just before serving for best textures.
Nutrition (per serving)
Approximate: 640 calories; 27 g fat; 66 g carbohydrates; 5 g fiber; 8 g sugar; 34 g protein; 980 mg sodium. Values will vary with exact ingredients and portion sizes.
