Cinnamon Free Ginger-Scallion Pork Carnitas
Tender, golden-edged pork carnitas are one of those dishes that feel like a serious achievement, and this version delivers all the crispy, juicy payoff without a trace of cinnamon — which sneaks into more carnitas recipes than you'd expect. The flavor backbone here comes from fresh ginger coins, smashed garlic, and a generous handful of scallions braised low and slow alongside the pork shoulder, creating a deeply savory, aromatic cooking liquid that does all the heavy lifting. Coconut aminos and a splash of apple cider vinegar add a subtle sweet-tangy depth, while a spoonful of honey rounds everything out without tipping into sweetness. After a long, unhurried braise, the pork shreds into big, irregular chunks that go under the broiler just long enough to caramelize at the edges — that contrast of crispy bits and juicy interior is exactly what makes carnitas so irresistible. A finishing hit of fresh cilantro, sliced scallions, and a squeeze of lime brings the whole thing to life. It's the kind of recipe that makes your kitchen smell incredible for hours and rewards every minute of patience.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!