Turkey Free Crockpot Pork Carnitas with Lime
Slow-cooked pork shoulder gets the full treatment here — rubbed in a warm blend of turmeric, ginger, Ceylon cinnamon, oregano, and thyme, then braised low and slow with garlic, onion, bone broth, and a bright hit of lime juice. After eight hours in the crockpot, the meat is fall-apart tender before it ever hits the oven. That final broil on a sheet pan is the move that takes it from good to genuinely great — the coconut oil helps the edges go deeply caramelized and crispy in just a few minutes under high heat. A splash of the reserved braising liquid tossed over the crisped pork at the end keeps everything juicy while locking in all that layered flavor. Finished with fresh cilantro and a squeeze of lime, this is the kind of dish that makes your kitchen smell incredible for hours. It's endlessly versatile — pile it into tortillas, spoon it over rice, or eat it straight off the pan, no judgment.
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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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