Paraben Free Crockpot Pork Carnitas with Lime
Slow-cooked pork shoulder gets an incredible transformation here — braised low and slow until fall-apart tender, then finished under the broiler for those irresistible crispy, caramelized edges that make carnitas so craveable. The spice rub of turmeric, ginger, Ceylon cinnamon, oregano, and thyme builds a deeply aromatic crust, while fresh lime juice and apple cider vinegar keep the braising liquid bright and punchy. Coconut oil tossed over the shredded pork before broiling is the secret move that helps every ragged edge go golden and crackling without any questionable additives or preservatives. For anyone navigating paraben-free eating, the challenge often comes down to what's hiding in packaged seasonings, sauces, and store-bought meats — this recipe sidesteps all of that by relying entirely on whole spices, fresh aromatics, and clean pantry staples you can source and verify yourself. Bone broth and apple cider vinegar do the heavy lifting in the braising liquid, keeping things rich and flavorful without any synthetic preservatives or fillers. A final spoonful of the reserved braising liquid stirred back into the crisped pork ties everything together with a juicy, tangy finish. Pile it into whatever you're serving — bowls, lettuce wraps, or tortillas — and hit it with fresh cilantro and a squeeze of lime for a meal that tastes like serious effort but mostly just required patience.
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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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