Citrus Free Ginger-Scallion Pork Carnitas
Slow-braised pork shoulder that shreds into tender, caramelized ribbons is one of those dishes that feels like a serious achievement — and this version delivers every bit of that satisfaction without relying on orange juice or any citrus in the braise itself. The deep flavor comes from a smart combination of coconut aminos, apple cider vinegar, honey, and bone broth, which together create a savory-sweet braising liquid that's genuinely complex. Fresh ginger coins and smashed garlic do the heavy lifting aromatically, while a turmeric-and-ginger spice rub gives the pork a gorgeous golden crust before it even hits the oven. After a long, low braise, the pork gets shredded and broiled on a sheet pan so the edges crisp up into those irresistible caramelized bits that make carnitas worth making in the first place. A spoonful of the reserved braising liquid drizzled back over the top keeps everything juicy while still letting the crispy edges shine. The lime wedges and cilantro listed for serving are completely optional, so you can skip them entirely and still have a fully satisfying, boldly flavored plate. This is the kind of recipe that makes a big batch feel like a very good idea.
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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)
Can be omittedlime
- 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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