Artificial Food Coloring 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, smashed garlic, scallions, coconut aminos, and a splash of apple cider vinegar that together build a braising liquid with remarkable depth. There's no reason to reach for a spice packet or bottled sauce here, which means no synthetic dyes, no mystery additives, just clean, bold flavor from start to finish. The turmeric rub gives the pork a gorgeous golden crust before it even hits the braise, and the final broil on a sheet pan crisps the edges into something genuinely irresistible. Coconut aminos stand in for soy sauce and bring a subtle savory sweetness that works beautifully with the honey and bone broth without any of the ingredient-label anxiety. A squeeze of lime and a handful of fresh cilantro at the end brighten the whole plate and make it feel like something you'd order at a restaurant. This is the kind of recipe that proves cooking without shortcuts doesn't mean cooking without flavor.
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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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