AIP Friendly Ginger-Scallion Pork Carnitas
Slow-braised pork shoulder that crisps under the broiler is one of those dishes that feels indulgent and deeply satisfying — and this version delivers all of that without a single nightshade, grain, or seed spice in sight. The rub leans on turmeric and ground ginger for warmth and color, while the braising liquid builds real depth from coconut aminos, apple cider vinegar, fresh ginger coins, smashed garlic, and a touch of honey. Bone broth keeps everything moist during the long oven braise, and because you can use a homemade or verified compliant brand, there are no hidden ingredients to second-guess. After two and a half to three hours, the pork shreds effortlessly and then goes back under the broiler so the edges caramelize into those irresistible crispy bits that make carnitas worth making in the first place. A spoonful of the braising liquid over the top right before serving ties everything together with a glossy, savory finish. This recipe makes six servings, so it's genuinely practical for meal prep — pile it over cauliflower rice, tuck it into lettuce cups, or eat it straight off the pan while no one is watching.
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Learn more →Ingredients
6 servings
For the pork
- 3 lb bone-in pork shoulder (boston butt), cut into 3–4 large chunks
- 1 ½ tsp fine sea salt
- 1 tsp ground turmeric
- ½ tsp ground ginger
- 2 tbsp coconut oil
For the braise
- 6 scallions, cut into 2-inch pieces
- 6 garlic cloves, smashed
- 2-inch piece fresh ginger, peeled and sliced into coins
- 3 tbsp coconut aminos
- 2 tbsp apple cider vinegar
- 1 tbsp honey
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~1/2 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
- 1 cup bone broth (homemade or aip-compliant brand)
- ½ tsp fine sea salt
For serving
- 4 scallions, thinly sliced (optional)
- 1 lime, cut into wedges (optional)
- ¼ cup fresh cilantro leaves (optional)
Instructions
- 1
Preheat the oven to 325°F (165°C). Pat the pork shoulder chunks thoroughly dry with paper towels. In a small bowl, combine the salt, turmeric, and ground ginger, then rub the mixture evenly over all surfaces of the pork.
- 2
Heat the coconut oil in a Dutch oven over medium-high heat until shimmering. Add the pork chunks in a single layer — work in two batches if needed to avoid crowding — and sear undisturbed for 3–4 minutes per side until deep golden brown on all surfaces. Transfer the seared pork to a plate.
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