Cashew Free Ginger-Scallion Pork Carnitas
Slow-braised pork shoulder gets a bold, aromatic makeover here, built on a foundation of fresh ginger, scallions, garlic, and coconut aminos that infuse every shred with deep, savory flavor. The pork braises low and slow until it's completely fall-apart tender, then hits the broiler so the edges caramelize into those irresistible crispy bits that make carnitas worth the wait. A final drizzle of the braising liquid keeps everything juicy while the broiler does its magic — it's a technique that delivers serious restaurant-level results from a single Dutch oven. Because every ingredient here is whole-food and straightforward, there's no need to scrutinize labels for hidden nut-based fillers or sauces that often sneak into store-bought spice blends and marinades. Coconut aminos stand in beautifully for soy-based sauces, adding a gentle umami depth without any of the usual allergen concerns. Pile the shredded pork into lettuce cups or over rice, finish with fresh cilantro, sliced scallions, and a squeeze of lime, and dinner is genuinely something to get excited about.
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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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