Gelatin Free Crockpot Pork Carnitas with Lime
Slow-cooked pork shoulder gets an incredible transformation here — braised low and slow until it's 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 every shred a warm, complex flavor that goes way beyond your average taco night. Bright lime juice and apple cider vinegar cut through the richness of the pork, while a drizzle of coconut oil before broiling helps those irresistible crispy bits form. Many packaged seasoning blends and store-bought braising sauces sneak in unexpected thickeners or additives, so making carnitas from scratch with whole ingredients is genuinely the smarter move. Everything in this recipe is exactly what it looks like — real spices, fresh aromatics, and simple pantry staples. The reserved braising liquid gets spooned back over the crisped pork at the end, keeping it juicy without any gelling agents or shortcuts. Serve it piled into tortillas with fresh cilantro and a squeeze of lime, and it's the kind of meal that disappears 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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