Artificial Flavors Free Ginger-Scallion Pork Carnitas
Slow-braised pork shoulder that shreds into tender, caramelized ribbons is one of those dishes that feels like a serious achievement — and this version delivers every bit of that satisfaction. The flavor comes entirely from real, whole ingredients: fresh ginger coins, smashed garlic, scallions, coconut aminos, apple cider vinegar, and a splash of honey, all building into a braising liquid that's genuinely complex without a single synthetic shortcut. That matters more than it might seem, because a lot of store-bought carnitas seasonings and sauces quietly rely on artificial flavor compounds to mimic depth — here, the depth is earned the old-fashioned way, through a long, low braise and a final run under the broiler. The broiling step is where the magic really happens: those shredded edges go golden and crispy while the interior stays juicy, giving you that contrast of textures that makes carnitas so irresistible. Coconut aminos stand in for soy sauce and bring a subtle savory-sweet note that plays beautifully against the brightness of lime and fresh cilantro at the end. This is the kind of recipe that makes your kitchen smell incredible for hours and then disappears from the serving dish almost immediately.
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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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