Paleo Crockpot Pork Carnitas with Lime
Slow-cooked pork shoulder gets an incredible transformation here — braised low and slow until it's fall-apart tender, then finished under the broiler so the edges turn deeply caramelized and crisp. The spice rub is where things get interesting: turmeric, ginger, Ceylon cinnamon, oregano, and thyme layer together into something warm and complex without leaning on any processed seasonings or fillers. Bone broth, fresh lime juice, and apple cider vinegar do the heavy lifting in the braising liquid, keeping everything grain-free and completely in line with whole-food eating. Coconut oil tossed over the shredded pork before broiling is the secret to those irresistible crispy bits that make carnitas worth making in the first place. A final splash of the reserved braising liquid ties it all back together with a bright, savory punch. Serve it over cauliflower rice, tucked into lettuce cups, or piled onto a plate with lime wedges and fresh cilantro — no tortillas required to make this feel like a full, satisfying meal.
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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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