Alpha Gal Friendly Ginger-Scallion Pork Carnitas

Total time3 hr 50 min

Prep time20 min

Cook time3 hr 30 min

Alpha Gal Friendly Ginger-Scallion Pork Carnitas

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Ingredients

6 servings

For the pork

3 lb bone-in pork shoulder (boston butt), cut into 3–4 large chunks
Simple Truth Boneless & Skinless Chicken Thighs Simple Truth Organic® Air-Chilled Boneless Skinless Chicken Thighs Nature's Promise Natural Boneless Skinless Chicken Thighs Fresh Signature Farms Boneless Skinless Chicken Thighs Value Pack - 3 Lb Nature's Promise Boneless Skinless Chicken Thigh Family Pack
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Chef's tip
Use the same weight of boneless chicken thighs and cut them as directed. For thin slices, skewers, stir-fries, or frying, cook to 165°F (74°C). For covered braises, cook about 45 minutes; for a slow cooker, use 3 to 4 hours on low.
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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