Emulsifier Free Crockpot Pork Carnitas with Lime
Slow-cooked pork shoulder gets a serious glow-up here — braised low and slow until fall-apart tender, then finished under the broiler for those irresistible crispy, caramelized edges that make carnitas so craveable. The spice rub leans into turmeric, ginger, and Ceylon cinnamon for a warmth that's complex without being fussy, and the lime juice and apple cider vinegar keep everything bright and balanced. Every single ingredient in this recipe is whole and recognizable, which matters a lot when you're trying to avoid the synthetic emulsifiers that sneak into so many spice blends, broths, and packaged meats at the store. Bone broth and coconut oil do the heavy lifting here — no additives, no stabilizers, just real food doing what it does best. The trick of spooning reserved braising liquid back over the crisped pork at the end is a small step that makes a huge difference, keeping the meat juicy while those golden edges stay perfectly crunchy. Pile it into whatever you're serving it with, hit it with fresh cilantro and a squeeze of lime, and watch it disappear fast.
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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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