Carrageenan Free Crockpot Pork Carnitas with Lime
Slow-cooked pork shoulder gets rubbed in a warming blend of turmeric, ginger, Ceylon cinnamon, oregano, and thyme before spending eight hours in the crockpot until it's fall-apart tender — then it hits the broiler to get those irresistible crispy, caramelized edges. The result is juicy on the inside, crackling on the outside, and deeply savory with a bright hit of fresh lime juice running through every bite. For anyone navigating carrageenan concerns, store-bought seasoned meats and pre-marinated pork can be a minefield of additives and thickeners hiding in the ingredient list. This recipe keeps everything clean and straightforward — bone broth, apple cider vinegar, coconut oil, and real spices are all you need to build serious depth of flavor. A final drizzle of the reserved braising liquid ties it all back together before serving, so nothing goes to waste. Pile it into tortillas, spoon it over rice, or just eat it straight off the sheet pan with a squeeze of lime and a handful of fresh cilantro — no one will judge you.
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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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