Breastfeeding Friendly Ginger-Scallion Pork Carnitas
Slow-braised pork shoulder gets a fragrant, deeply savory makeover here, with fresh ginger, scallions, garlic, and a splash of coconut aminos building layers of flavor that feel anything but ordinary. The long, low braise in bone broth makes the meat impossibly tender, and a final run under the broiler crisps the edges into those irresistible caramelized bits that make carnitas worth every minute of cook time. For anyone navigating the postpartum table, this recipe leans on whole, recognizable ingredients — no mystery additives, no processed shortcuts — which makes it a genuinely reassuring choice when you're thinking carefully about what goes into your body. Fresh ginger and turmeric both pull real weight here, lending warmth and color without relying on anything that would raise flags for a nursing parent. The coconut aminos bring a gentle umami depth in place of soy, and the apple cider vinegar brightens the whole braise without overpowering it. Pile the shredded pork into lettuce cups, over rice, or straight onto a plate with a squeeze of lime and a handful of cilantro — it's the kind of flexible, crowd-pleasing meal that works just as well for a quick weeknight dinner as it does for feeding a hungry household during those early, exhausting weeks.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!