Oats Free Crockpot Pork Carnitas with Lime
Slow-cooked pork shoulder gets rubbed down with a warming blend of turmeric, ginger, Ceylon cinnamon, oregano, and thyme before spending eight hours in the crockpot until it's fall-apart tender. The braising liquid — built from bone broth, fresh lime juice, and apple cider vinegar — keeps every shred juicy and deeply flavored throughout the long cook. Once the pork hits the baking sheet and goes under the broiler, the edges caramelize into those irresistible crispy bits that make carnitas so craveable. A final drizzle of the reserved braising liquid ties everything back together before you pile it high with fresh cilantro and a squeeze of lime. This is the kind of recipe that does most of the work while you go about your day, then delivers something that tastes genuinely restaurant-worthy. The entire spice blend is built from single-ingredient pantry staples, so there's no guesswork about hidden fillers or grain-based additives sneaking in. It's a naturally grain-free, whole-food approach to a crowd-pleasing classic — no compromises required.
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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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