Dairy Free Ginger-Scallion Pork Carnitas
Slow-braised pork shoulder gets a bold, aromatic makeover here, built around fresh ginger, scallions, and a savory-sweet braise that fills the kitchen with an irresistible smell long before dinner hits the table. Coconut aminos stand in for soy sauce and bring that deep umami punch without any dairy or gluten concerns, while coconut oil handles the searing duties beautifully. The real magic happens in two stages — a low-and-slow braise that makes the pork impossibly tender, followed by a quick broil that crisps and caramelizes the edges into something genuinely crave-worthy. Those crispy, lacquered bits are the whole point, and spooning a little of the braising liquid back over the meat before serving keeps everything juicy and packed with flavor. Finishing with fresh cilantro, sliced scallions, and a squeeze of lime brightens the whole dish and cuts through the richness of the pork. It's the kind of recipe that looks and tastes like you spent all day on it — which, technically, you kind of did, but most of that time the oven does the work.
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!