Caffeine Free Ginger-Scallion Pork Carnitas
Slow-braised pork shoulder gets a bold, aromatic makeover here, built on layers of fresh ginger, scallions, garlic, and a savory-sweet braise that fills your kitchen with an incredible smell long before dinner hits the table. The pork cooks low and slow until it's completely fall-apart tender, then gets finished under the broiler so the edges caramelize into those irresistible crispy bits that make carnitas worth every minute of effort. Coconut aminos bring the deep, umami-rich backbone you'd expect from a soy-based sauce, while apple cider vinegar and honey keep the braising liquid bright and balanced. Every single ingredient in this recipe is naturally free of caffeine — no coffee, no tea, no chocolate, no hidden stimulants — so you can enjoy a deeply satisfying, restaurant-worthy dish without a second thought. The fresh ginger coins and scallion pieces do serious heavy lifting here, infusing the broth with warmth and a subtle heat that makes the whole thing taste far more complex than the ingredient list suggests. Finish it with a squeeze of lime and a handful of cilantro and you've got a plate that looks and tastes like you spent all day in the kitchen — because, honestly, you kind of did, and it was absolutely worth it.
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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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