Pistachio Free Crockpot Pork Carnitas with Lime
Slow-cooked pork shoulder gets a serious upgrade here, braised low and slow with garlic, onion, bone broth, and a warm spice blend of turmeric, ginger, Ceylon cinnamon, oregano, and thyme before hitting the broiler for those irresistible crispy edges. The result is deeply savory, tender on the inside, and caramelized on the outside — the kind of carnitas that disappear fast no matter how big the batch. A finishing splash of the reserved braising liquid keeps everything juicy while the lime juice and apple cider vinegar cut right through the richness. For anyone navigating tree nut allergies or sensitivities, this recipe is naturally worry-free — every ingredient is straightforward, with no hidden nut-based oils or garnishes to second-guess. The coconut oil toss before broiling is the secret weapon, helping the shredded pork crisp up beautifully without any fuss. Serve it over rice, tucked into tortillas, or piled into a bowl with fresh cilantro and a squeeze of lime for a weeknight dinner that feels anything but ordinary.
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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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