Citric Acid Free Ginger-Scallion Pork Carnitas
Slow-braised pork shoulder that crisps under the broiler into caramelized, pull-apart perfection — this is the kind of dish that makes a whole kitchen smell incredible. The braise builds deep, savory flavor through coconut aminos, fresh ginger coins, smashed garlic, and scallions, with just enough honey to help those edges char beautifully without any citrus-based marinades or seasonings. For anyone navigating a citric acid sensitivity, carnitas recipes can be a minefield — most versions lean hard on orange juice or bottled lime-heavy sauces that sneak the additive in through the back door. Here, apple cider vinegar does the brightening work instead, and every ingredient is straightforward enough to vet with confidence. The two-step method — low-and-slow braise followed by a high broil — is what separates genuinely crispy carnitas from the sad, steamed version, and it works every time. Pile it into lettuce cups, spoon it over rice, or just eat it straight off the baking sheet with a fork because you absolutely earned it.
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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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