Almond Free Crockpot Pork Carnitas with Lime
Slow-cooked pork shoulder gets an incredible transformation here — braised low and slow with warming spices like turmeric, ginger, and Ceylon cinnamon, then finished under the broiler until the edges turn irresistibly crispy and caramelized. The result is tender, pull-apart meat with just the right amount of char, and it tastes like something you'd wait in line for at a taco truck. Bone broth, fresh lime juice, and apple cider vinegar do the heavy lifting in the braising liquid, keeping the pork juicy and bright without any complicated techniques. Tree nut allergies can make spice blends and store-bought marinades a real minefield, but every ingredient here is straightforward and easy to verify — no hidden almond flour, almond oil, or nut-based thickeners anywhere in the mix. Coconut oil gets tossed over the shredded pork before broiling, adding richness and helping those crispy edges develop beautifully. A final drizzle of the reserved braising liquid ties everything together with a punch of savory, citrusy depth. Pile it into tortillas, spoon it over rice, or just eat it straight off the pan with a squeeze of lime and a handful of fresh cilantro — no judgment.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!