BHA & BHT 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 result is deeply flavorful pulled pork with caramelized, crispy edges that rival anything you'd find at a taqueria. For anyone navigating BHA and BHT sensitivities, packaged seasonings and store-bought broths are often the sneaky culprits — this recipe sidesteps all of that by relying on whole spices, fresh aromatics, and a clean bone broth. Coconut aminos stand in beautifully for soy-based sauces, delivering that same umami depth without any of the additives you're trying to avoid. The technique is straightforward: a hard sear to build a golden crust, a low-and-slow braise in the oven, and a quick run under the broiler to crisp everything up at the end. Finished with bright lime wedges, fresh cilantro, and a scatter of sliced scallions, this is the kind of dish that feels festive and satisfying without requiring any compromise. It's genuinely one of those recipes you'll want to keep on rotation.
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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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