Eggless Ginger-Scallion Pork Carnitas
Slow-braised pork shoulder gets a bold, aromatic makeover here, layered with fresh ginger, scallions, garlic, and a savory-sweet braise built from coconut aminos, apple cider vinegar, and honey. The whole thing goes low and slow in the oven until the meat is completely fall-apart tender, then gets finished under the broiler so the edges caramelize into those irresistible crispy bits that make carnitas so craveable. Because the braise relies entirely on pantry staples and whole ingredients — no soy sauce, no eggs, no fillers — it's naturally free of the hidden binders and emulsifiers that sneak into so many store-bought or restaurant versions. The coconut aminos bring a deep umami richness that you'd swear came from something far more complicated, and the bone broth keeps the pork impossibly juicy throughout the long braise. A finishing spoonful of the braising liquid over the shredded meat ties everything together before it hits the broiler, giving you that glossy, sticky coating on every piece. Pile it high with sliced scallions, fresh cilantro, and a squeeze of lime for a dish that feels festive enough for a crowd but is honestly easy enough for a regular weeknight.
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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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