Beef Free Crockpot Pork Carnitas with Lime
Slow-cooked pork shoulder gets the full treatment here — rubbed with a warming blend of turmeric, ginger, Ceylon cinnamon, oregano, and thyme, then braised low and slow with garlic, onion, bone broth, and a bright hit of lime juice. After hours in the crockpot, the meat is impossibly tender and practically falls apart on its own. The real magic happens when you shred it, toss it in coconut oil, and slide it under the broiler — those crispy, caramelized edges are what separate good carnitas from unforgettable ones. Every ingredient here is straightforwardly pork-based, so there's zero guesswork about what's in the pot. A finishing splash of the reserved braising liquid keeps things juicy while locking in all that layered, aromatic flavor. Serve it with fresh cilantro and a squeeze of lime and you've got a crowd-pleasing centerpiece that works just as well tucked into tortillas as it does piled over rice or greens.
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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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