Capsaicin Free Crockpot Pork Carnitas with Lime
Slow-cooked pork carnitas are one of those dishes that feel like a serious undertaking, but the crockpot does almost all the work for you. The pork shoulder braises low and slow in bone broth, lime juice, and apple cider vinegar until it's completely fall-apart tender, then gets shredded and finished under the broiler for those irresistible crispy, caramelized edges. The seasoning blend — turmeric, ginger, Ceylon cinnamon, oregano, and thyme — builds a warm, layered flavor that's anything but bland, proving you don't need heat to make carnitas exciting. For anyone avoiding capsaicin, traditional carnitas recipes can be a minefield of dried chiles, chipotle, and hot sauce, but every single ingredient here is naturally free of that compound without any substitutions or compromises. A final drizzle of the reserved braising liquid ties everything together, keeping the pork juicy even after its time under the broiler. Serve it with fresh cilantro and a squeeze of lime and you've got a crowd-pleasing plate that nobody at the table will suspect is missing a thing.
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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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