Brazil Nut Free Crockpot Pork Carnitas with Lime
Slow-cooked pork shoulder gets the full treatment here — rubbed in 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 fall-apart tender and practically shreds itself. The real magic happens under the broiler, where a drizzle of coconut oil transforms those soft, juicy pieces into something with genuinely crispy, caramelized edges. A final splash of the reserved braising liquid ties everything together with deep, savory flavor. Every ingredient in this recipe is straightforward and whole-food based, so there's no need to scrutinize labels for hidden nut-derived oils or fillers — just clean, honest cooking from start to finish. Pile it into tacos, spoon it over rice, or eat it straight off the baking sheet with a squeeze of lime and a handful of fresh cilantro. It's the kind of weeknight dinner that tastes like you spent all day in the kitchen — because, well, you kind of did, but the crockpot did most of the work.
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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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