Fructose Free Crockpot Pork Carnitas with Lime
Slow-cooked pork shoulder doesn't get much better than this — deeply spiced, fall-apart tender, and finished under the broiler so the edges go gloriously crispy. The spice rub leans on turmeric, ginger, Ceylon cinnamon, and dried herbs, building layers of warmth without relying on any high-fructose sauces, marinades, or sweeteners that can sneak into store-bought carnitas seasoning blends. Bone broth, lime juice, and a splash of apple cider vinegar do all the heavy lifting in the braising liquid, keeping everything bright and savory while staying firmly in safe territory. After eight hours on low, the pork shreds effortlessly, gets tossed in coconut oil, and hits the broiler for that signature caramelized crunch — no sugar needed to get that color. A final drizzle of the reserved braising liquid ties it all back together with incredible depth. Finish with fresh cilantro and a squeeze of lime, and you've got a crowd-worthy meal that's as satisfying as anything you'd find at a taqueria, made entirely on your own terms.
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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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