Peanut Free Crockpot Pork Carnitas with Lime
Slow-cooked pork shoulder gets a serious glow-up here — braised low and slow until fall-apart tender, then finished under the broiler so the edges turn irresistibly crispy and caramelized. The spice rub is where the magic starts: turmeric, ginger, Ceylon cinnamon, oregano, and thyme layer up into something warm and complex without a single ingredient that could trigger a peanut concern. Bone broth, fresh lime juice, and apple cider vinegar do the heavy lifting in the slow cooker, keeping the pork juicy while building a braising liquid you'll want to spoon right back over the finished meat. That final broiler step is non-negotiable — it transforms tender shreds into golden, crackling-edged carnitas that taste like they came from a taqueria. Coconut oil gets tossed in just before broiling, adding a subtle richness and helping those crispy bits develop beautifully. Serve everything with fresh cilantro and a squeeze of lime, and you've got a crowd-pleasing centerpiece that works in tacos, rice bowls, or straight off the pan.
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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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