Chestnut Free Crockpot Pork Carnitas with Lime
Slow-cooked pork shoulder gets an incredible transformation here — braised low and slow until fall-apart tender, then finished under the broiler so the edges turn deeply caramelized and crisp. The spice rub of turmeric, ginger, Ceylon cinnamon, oregano, and thyme gives the meat a warm, complex backbone that pairs beautifully with the bright hit of fresh lime juice and apple cider vinegar in the braising liquid. Coconut oil tossed over the shredded pork before broiling is the secret weapon — it helps those gorgeous crispy bits develop fast. Spooning reserved braising liquid back over the crisped carnitas at the end keeps everything juicy without sacrificing that satisfying crunch. The ingredient list is refreshingly straightforward: pork, aromatics, pantry spices, and a few pantry liquids — nothing hidden, nothing to second-guess. Serve it piled into tortillas with cilantro and a squeeze of lime, or go low-carb and pile it over rice or greens. Either way, this is the kind of deeply satisfying weeknight dinner that makes the slow cooker feel like the best appliance you own.
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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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