Nutmeg Free Crockpot Pork Carnitas with Lime
Slow-cooked pork shoulder doesn't get much better than this — tender, juicy, and finished under the broiler so the edges turn irresistibly crispy. The spice blend here leans on turmeric, ginger, Ceylon cinnamon, oregano, and thyme, which means every bite is deeply aromatic without a trace of nutmeg anywhere in the mix. That matters more than you'd think, since carnitas seasoning blends and pre-made taco spice packets often sneak nutmeg in as a background note. Here you're building the flavor from scratch, so you know exactly what's going in. The bone broth and lime juice braise the pork low and slow for eight hours, and then a quick broil crisps everything up beautifully before a splash of the reserved cooking liquid ties it all back together. Serve it with fresh cilantro and a squeeze of lime and you've got a crowd-pleasing taco night centerpiece that's as safe as it is satisfying.
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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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