Celery Free Ginger-Scallion Pork Carnitas
Slow-braised pork shoulder gets a bold, aromatic makeover here, layered with fresh ginger, scallions, garlic, and a savory-sweet braise built from coconut aminos, apple cider vinegar, and honey. The result is deeply flavorful pulled pork with caramelized, crispy edges that rival anything you'd find at a taqueria. Searing the chunks first in coconut oil builds a golden crust that locks in richness before the long, low oven braise does its magic — and that final broil is the move that takes it from great to genuinely craveable. Every ingredient in this recipe is naturally free of celery and celery derivatives, so there's no need to scrutinize labels or worry about hidden aromatics sneaking in through a spice blend or store-bought broth. The braising liquid doubles as a finishing sauce, spooned back over the shredded meat to keep things juicy and glossy. Serve it straight from the pan with lime wedges and fresh cilantro, and it works beautifully over rice, tucked into lettuce cups, or piled onto whatever base you love most.
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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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