BHA & BHT Free Crockpot Pork Carnitas with Lime
Slow-cooked pork shoulder has never looked this good. After eight hours in the crockpot with smashed garlic, onion, bone broth, and a warm spice blend of turmeric, ginger, and Ceylon cinnamon, the meat becomes impossibly tender before hitting the broiler for those irresistible crispy edges. That final drizzle of reserved braising liquid brings everything back together — juicy inside, caramelized outside, deeply savory all the way through. For anyone navigating preservative-free eating, packaged seasoning blends and store-bought marinades are often the sneaky culprits that make a simple pork dish off-limits. This recipe sidesteps all of that by building every layer of flavor from whole spices, fresh lime juice, apple cider vinegar, and coconut oil — nothing processed, nothing hidden. You know exactly what went into the pot. The result is carnitas that taste like they came from a really good taqueria, finished with a squeeze of fresh lime and a handful of cilantro. Pile them into tortillas, spoon them over rice, or just eat them straight off the baking sheet — no judgment here.
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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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