Carrageenan Free Ginger-Scallion Pork Carnitas
Slow-braised pork shoulder that shreds into tender, caramelized chunks is the kind of meal that makes everyone hover around the kitchen. The magic here comes from a deeply aromatic braise built on fresh ginger coins, smashed garlic, scallions, coconut aminos, and bone broth — layers of savory, slightly sweet flavor that soak into every fiber of the pork as it cooks low and slow. A final run under the broiler crisps the edges into something genuinely irresistible, giving you that contrast of crackling exterior and juicy, pull-apart interior that good carnitas are all about. For anyone navigating a carrageenan-free lifestyle, the tricky part with recipes like this is usually the broth — many store-bought options sneak in additives and thickeners that don't belong. Using homemade bone broth or a clean, compliant brand keeps the ingredient list exactly what it looks like: real food, nothing hidden. Coconut aminos stand in beautifully for soy sauce, adding depth without any of the usual label-reading stress. Finish with fresh cilantro, a squeeze of lime, and extra scallions, and you've got a showstopper that's as clean as it is crowd-pleasing.
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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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