Honey Free Crockpot Pork Carnitas with Lime
Slow-cooked pork shoulder gets the full treatment here — rubbed with turmeric, ginger, Ceylon cinnamon, oregano, and thyme, then braised low and slow in bone broth, fresh lime juice, and apple cider vinegar until it practically falls apart on its own. The flavor is bold, layered, and deeply savory without a drop of sweetener in sight, which makes it a genuinely satisfying option when you need to keep things free of any added sweeteners. After hours in the crockpot, the pork gets shredded and tossed in coconut oil before hitting the broiler — that final step is what transforms tender braised meat into something with irresistible crispy, caramelized edges. It's the kind of texture contrast that makes carnitas worth making from scratch. A splash of the reserved braising liquid gets folded back in at the end, keeping everything juicy while locking in all those warm spice notes. Finish with a squeeze of fresh lime and a handful of cilantro, and you've got a crowd-pleasing dish that works in tacos, rice bowls, or straight off the pan.
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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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