Yeast Free Crockpot Pork Carnitas with Lime
Slow-cooked pork shoulder gets the full treatment here — rubbed with turmeric, ginger, Ceylon cinnamon, oregano, and thyme, then braised low and slow with garlic, onion, bone broth, and fresh lime juice until it's fall-apart tender. The magic doesn't stop there: after shredding, the pork gets tossed in coconut oil and slid under the broiler so the edges turn deeply golden and irresistibly crispy. That contrast of juicy interior and caramelized crust is exactly what makes carnitas worth making at home. For anyone navigating a yeast-free lifestyle, this recipe is a natural fit. Every ingredient — from the spice rub to the apple cider vinegar — is straightforward and free of the fermented or yeast-derived additives that can sneak into store-bought seasoning blends and marinades. The braising liquid does double duty, keeping the pork moist during the slow cook and then getting spooned back over the crisped meat at the end for a final punch of bright, savory flavor. Fresh lime wedges and cilantro finish everything off with a clean, herby lift that feels anything but restrictive. This is the kind of dish that disappears fast, so consider yourself warned.
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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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