Low Sugar Crockpot Pork Carnitas with Lime
Slow-cooked pork shoulder gets a serious glow-up here — braised low and slow until fall-apart tender, then finished under the broiler for those irresistible crispy, caramelized edges. The flavor comes entirely from a bold spice rub of turmeric, ginger, Ceylon cinnamon, oregano, and thyme, plus the bright punch of fresh lime juice and apple cider vinegar. No sweeteners, no sauces with hidden sugars — just real ingredients doing all the heavy lifting. That final drizzle of reserved braising liquid ties everything together with a savory, tangy depth that tastes like it took way more effort than it did. Coconut oil helps the shredded pork crisp up beautifully under the broiler, giving you that taqueria-style texture without any shortcuts. Serve it over rice, tucked into lettuce wraps, or piled onto warm tortillas with lime wedges and fresh cilantro for a crowd-pleasing meal that nobody will believe is this clean.
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Learn more →Ingredients
6 servings
- 3 lb boneless pork shoulder, cut into 3-inch chunks
- 2 tsp fine sea salt
- 1 tsp ground turmeric
- 1 tsp ground ginger
- ½ tsp ceylon cinnamon
- 1 tsp dried oregano
- 1 tsp dried thyme
- 6 cloves garlic, smashed
- 1 medium yellow onion, roughly chopped
- ½ cup bone broth
- 3 tbsp fresh lime juice (from about 2 limes)
- 1 tbsp apple cider vinegar
- 2 tbsp coconut oil
For serving
- 1 lime, cut into wedges (optional)
- ¼ cup fresh cilantro, roughly chopped (optional)
Instructions
- 1
In a small bowl, combine the salt, turmeric, ginger, Ceylon cinnamon, oregano, and thyme. Pat the pork shoulder chunks dry with paper towels, then rub the spice mixture evenly over all sides of each piece.
- 2
Scatter the smashed garlic and chopped onion across the bottom of a 6-quart slow cooker. Nestle the seasoned pork pieces on top in a single layer as much as possible.
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