Black Pepper Free Crockpot Pork Carnitas with Lime
Slow-cooked pork carnitas are one of those deeply satisfying meals that feel like a lot of effort but actually do most of the work while you go about your day. This version builds its bold, complex flavor from a warm spice blend of turmeric, ginger, Ceylon cinnamon, oregano, and thyme — no black pepper anywhere in the mix, so you can dig in without a second thought. The pork shoulder braises low and slow in bone broth, lime juice, and apple cider vinegar until it's fall-apart tender, then gets shredded and finished under the broiler with coconut oil for those irresistible crispy edges. That final broil step is what separates good carnitas from great ones — you get the juicy interior of slow-cooked pork and the caramelized, crackling bits all in one bite. A splash of the reserved braising liquid stirred back in at the end keeps everything moist and punchy with citrus. Serve it over rice, tucked into warm tortillas, or piled onto a salad with fresh cilantro and a squeeze of lime for brightness. It's the kind of recipe that earns a permanent spot in your weeknight rotation.
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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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