Capsaicin Free Ginger-Scallion Pork Carnitas
Carnitas are usually built on a foundation of dried chiles and smoky heat, which puts them firmly off the table for anyone avoiding capsaicin. This version flips the script entirely, leaning on fresh ginger, scallions, garlic, and a splash of coconut aminos to build deep, savory flavor without a single pepper in sight. The pork shoulder gets a slow braise in bone broth spiked with apple cider vinegar and honey, which coaxes out rich, fall-apart tenderness before a quick run under the broiler crisps the edges into something genuinely irresistible. That two-step finish — low-and-slow oven, then high broiler heat — is what gives you those caramelized, slightly crunchy bits that make carnitas so satisfying in the first place. A final drizzle of braising liquid keeps everything juicy while the scallions and cilantro add brightness on top. It's the kind of dish that tastes like it took all day, because it basically did, and every minute is 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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