MSG Free Crockpot Pork Carnitas with Lime
Slow-cooked pork shoulder that falls apart at the touch of a fork, then gets finished under the broiler for those irresistible crispy edges — this is the kind of meal that makes your whole kitchen smell incredible. The seasoning blend of turmeric, ginger, Ceylon cinnamon, oregano, and thyme builds deep, layered flavor entirely from whole spices and dried herbs, so there's no need for any packaged seasoning mixes or flavor enhancers that so often sneak glutamates into otherwise simple dishes. Bone broth, fresh lime juice, and apple cider vinegar do the heavy lifting in the braising liquid, keeping everything bright and savory without any additives. After eight hours on low, the pork is shredded and tossed in coconut oil before a quick broil transforms the edges into golden, caramelized bits that rival anything you'd get from a restaurant. A final splash of the reserved braising liquid ties it all back together with a punch of citrusy, herb-forward richness. Finish with fresh cilantro and a squeeze of lime, and you've got a crowd-pleasing centerpiece that's as clean as it is craveable.
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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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