Chicken Free Ginger-Scallion Pork Carnitas
Slow-braised pork shoulder gets a bold, aromatic makeover here, layered with fresh ginger, smashed garlic, and scallions for a deeply savory result that tastes like it took far more effort than it did. The pork is rubbed with turmeric and ground ginger before getting a serious sear in coconut oil, building that caramelized crust that makes all the difference. A braise in coconut aminos, apple cider vinegar, honey, and bone broth keeps everything moist and impossibly flavorful while the oven does the heavy lifting. Once the meat is fall-apart tender, a quick run under the broiler crisps the edges into those irresistible caramelized bits that make carnitas so craveable. Every ingredient in the pot pulls its weight — there's nothing fussy or hard to source, and the whole process is straightforward enough for a weekend cook. Finish with fresh cilantro, sliced scallions, and a squeeze of lime, and you've got a centerpiece dish that works beautifully over rice, tucked into lettuce wraps, or eaten straight off the baking sheet.
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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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