Lactose 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 of turmeric, ginger, Ceylon cinnamon, oregano, and thyme gives every shred a warm, complex depth that tastes like it took way more effort than it actually did. Bone broth, fresh lime juice, and apple cider vinegar do the heavy lifting in the braising liquid, keeping the pork juicy and bright without a drop of dairy anywhere in the pot. That's the beauty of this recipe — carnitas are naturally rich and satisfying on their own, so there's nothing to swap out or work around. Coconut oil replaces the lard or butter you might see in other versions, adding just enough fat to help those edges crisp up beautifully under the broiler. A spoonful of the reserved braising liquid tossed over the finished pork ties everything together with a punchy, citrusy finish. Pile it into tortillas with fresh cilantro and a squeeze of lime, and nobody at the table will be thinking about what's missing.
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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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