Gut Friendly Crockpot Pork Carnitas with Lime
Slow-cooked pork shoulder doesn't get more satisfying than this — tender, juicy meat that crisps up under the broiler into something genuinely craveable. The spice blend here is doing serious work: turmeric, ginger, and Ceylon cinnamon bring warm, anti-inflammatory depth, while dried oregano and thyme keep things grounded and savory. Bone broth forms the braising liquid alongside fresh lime juice and apple cider vinegar, ingredients that are well-loved in gut-supportive cooking for good reason. After eight hours on low, the pork practically falls apart, and that final broil step transforms it into golden, crispy-edged carnitas that taste like they came from a restaurant. Coconut oil gets tossed over the shredded meat before broiling, adding richness and helping those irresistible caramelized bits form. A spoonful of the reserved braising liquid stirred back in at the end keeps everything moist and ties all those layered flavors together. Finish with a squeeze of fresh lime and a handful of cilantro, and you've got a crowd-pleasing meal that's as nourishing as it is delicious.
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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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