Macadamia Free Crockpot Pork Carnitas with Lime
Slow-cooked pork shoulder gets an aromatic spice rub of turmeric, ginger, Ceylon cinnamon, oregano, and thyme before spending eight hours in the crockpot until it's fall-apart tender. The real magic happens after — shredded, tossed in coconut oil, and slid under a high broiler until the edges go deeply caramelized and crisp. That contrast of juicy interior and crackling, browned bits is exactly what makes carnitas so craveable. A splash of reserved braising liquid gets folded back in at the end, so every bite stays moist while still holding that irresistible char. Fresh lime juice and apple cider vinegar keep the whole dish bright and punchy, cutting right through the richness of the pork. For anyone navigating tree nut concerns, this recipe is naturally free of the usual suspects — no nut oils, no nut-based sauces, just straightforward pantry staples doing serious work. Pile it into tortillas with cilantro and a squeeze of lime, or serve it over rice for a weeknight dinner that tastes like you spent way more effort than you actually did.
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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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