Dairy Free Crockpot Pork Carnitas with Lime
Slow-cooked pork shoulder gets an incredible transformation here — braised low and slow with garlic, onion, bone broth, and a warm spice blend of turmeric, ginger, and Ceylon cinnamon, then finished under the broiler until the edges go irresistibly crispy. That final blast of high heat is what separates good carnitas from great ones, giving you those caramelized, crackling bits alongside juicy, pull-apart meat. A drizzle of coconut oil before broiling keeps everything rich and glossy without a drop of butter or cream in sight. The lime juice and apple cider vinegar in the braising liquid add a bright, tangy backbone that cuts right through the richness of the pork. Spooning some of that reserved braising liquid back over the crisped meat at the end is a small step that makes a huge difference — every bite stays moist and packed with flavor. Serve it over rice, tucked into tortillas, or piled onto a salad with fresh cilantro and a squeeze of lime for a meal that feels like serious effort but mostly just requires patience.
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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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