
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 turn irresistibly crispy. That final blast of high heat is what separates good carnitas from truly great ones, giving you those caramelized, crackling bits alongside tender, juicy shreds. A drizzle of coconut oil before broiling helps everything crisp up beautifully without relying on any animal-derived fats beyond the pork itself. Fresh lime juice and apple cider vinegar cut right through the richness, keeping every bite bright and balanced. The whole recipe is naturally free of eggs at every stage — no binders, no marinades, no hidden ingredients to second-guess — so what you see in the ingredient list is exactly what ends up on your plate. Pile it into tortillas, spoon it over rice, or eat it straight off the baking sheet with a squeeze of lime and a handful of fresh cilantro. This is the kind of weeknight (or weekend) recipe that makes the whole house smell incredible and disappears fast.
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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.
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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