Breastfeeding Friendly Crockpot Pork Carnitas with Lime
Slow-cooked pork shoulder gets an irresistible upgrade here — tender, deeply spiced, and finished under the broiler so the edges turn golden and crispy in the best possible way. The spice blend of turmeric, ginger, and Ceylon cinnamon brings serious warmth and anti-inflammatory goodness, which makes this a smart choice when your body is working hard to nourish a little one. Bone broth adds a rich, collagen-packed base to the braising liquid, and the whole thing simmers low and slow for eight hours while you go about your day. Lime juice and apple cider vinegar brighten everything up so the final dish tastes fresh and vibrant, not heavy. Once the pork is shredded and tossed in coconut oil, a quick broil creates those irresistible crispy bits that make carnitas so craveable. Spooning some of that reserved braising liquid back over the top before serving keeps every bite juicy and packed with flavor. Pile it into bowls, tortillas, or over rice with a squeeze of fresh lime — it's the kind of meal that feels indulgent but is quietly doing a lot of good.
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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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