Seed Oil Free Crockpot Pork Carnitas with Lime
Slow-cooked pork shoulder gets an irresistible upgrade 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 fat source is coconut oil, which coats the shredded pork before that final broil and delivers rich flavor without any refined vegetable or seed oils sneaking into the pan. Turmeric, ginger, Ceylon cinnamon, oregano, and thyme build a warm, layered spice rub that makes the meat taste anything but plain, while bone broth, fresh lime juice, and apple cider vinegar keep every bite bright and savory. That reserved braising liquid gets spooned back over the crisped pork at the end, so nothing goes to waste and the flavor just keeps building. It's the kind of recipe that fills your kitchen with an incredible smell all day and then delivers on every bit of that promise at dinnertime. Serve it with lime wedges and fresh cilantro and you've got a crowd-pleasing centerpiece that's as clean as it is craveable.
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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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