Hazelnut Free Crockpot Pork Carnitas with Lime
Slow-cooked pork shoulder gets a serious glow-up here — braised low and slow until it's fall-apart tender, then finished under the broiler so the edges turn irresistibly crispy and caramelized. The spice rub is the secret weapon: turmeric, ginger, Ceylon cinnamon, oregano, and thyme layer up into something warm and complex without leaning on any nuts or nut-derived ingredients whatsoever. Bone broth, fresh lime juice, and apple cider vinegar do the heavy lifting in the braising liquid, keeping the meat juicy and bright all the way through the cook. That final drizzle of coconut oil before broiling is what takes the texture over the top — you get those golden, lacy-edged bits that make carnitas worth eating straight off the pan. A spoonful of the reserved braising liquid tossed back in at the end ties everything together with a punch of savory, citrusy depth. Serve it with lime wedges and fresh cilantro and you've got a crowd-pleasing centerpiece that works in tacos, rice bowls, or honestly just on its own.
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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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