Shellfish Free Crockpot Pork Carnitas with Lime
Slow-cooked pork shoulder rubbed with turmeric, ginger, Ceylon cinnamon, oregano, and thyme is already a compelling proposition — but the broiler finish is what takes this dish somewhere truly special. After hours in the slow cooker with bone broth, fresh lime juice, and apple cider vinegar, the pork becomes impossibly tender before hitting high heat to develop those irresistible crispy, caramelized edges. A drizzle of coconut oil before broiling helps every shred get that golden, crackling texture that makes carnitas so craveable. The whole recipe is built entirely from straightforward pantry spices, aromatics, and clean proteins, so there's zero concern about hidden shellfish derivatives sneaking in through sauces or seasoning blends. Finishing with a spoonful of the reserved braising liquid ties everything together — bright, savory, and deeply layered in flavor. Serve it with lime wedges and fresh cilantro and you've got a crowd-pleasing centerpiece that works beautifully 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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