Brazil Nut Free Ginger-Scallion Pork Carnitas
Slow-braised pork shoulder gets a bold, aromatic makeover here, with fresh ginger, scallions, and coconut aminos building a deeply savory braise that smells absolutely incredible as it cooks low and slow in the oven. The real magic happens at the end when the shredded pork hits the broiler — those caramelized, crisped edges are what separate good carnitas from unforgettable ones. Coconut oil handles the searing, coconut aminos bring the umami depth, and a splash of apple cider vinegar with honey keeps the braising liquid perfectly balanced between tangy and sweet. Every ingredient in this recipe is naturally free from tree nuts of any kind, so there's no need to scrutinize labels or worry about hidden allergens sneaking in through a sauce or seasoning blend. The bone broth ties everything together with richness, while fresh cilantro, lime wedges, and extra scallions on top keep the finished dish bright and lively. This is the kind of recipe that works just as well for a relaxed Sunday dinner as it does for meal-prepping a week's worth of lunches — the pork reheats beautifully and only gets better as it sits in that braising liquid.
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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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