Almond Free Ginger-Scallion Pork Carnitas
Slow-braised pork shoulder gets a bold, aromatic makeover here, layered with fresh ginger, scallions, garlic, and a savory-sweet braise built from coconut aminos, apple cider vinegar, and honey. The pork spends hours in the oven until it's completely fall-apart tender, then gets shredded and run under the broiler so the edges caramelize into those irresistible crispy bits that make carnitas worth every minute of effort. Tree nut concerns are a total non-issue — every single ingredient in this recipe, from the coconut oil to the bone broth, is naturally free of almonds and almond-derived products, so you can cook and serve with confidence. The turmeric and ground ginger rub gives the pork a gorgeous golden crust during the sear, while the fresh ginger coins in the braise add a brighter, more floral heat that builds throughout the long cook. Spooning that deeply flavored braising liquid back over the shredded meat before broiling is the move that takes this from good to genuinely great. Finish with sliced scallions, cilantro, and a squeeze of lime for a dish that feels festive enough for a crowd but easy enough to make on a lazy Sunday afternoon.
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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
- 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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