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, honey, and bone broth. Every ingredient is straightforward and whole-food — no emulsifiers, stabilizers, or additive-laden shortcuts hiding anywhere in the list. That matters more than it might seem, because conventional carnitas shortcuts like store-bought broths and seasoning blends are notorious for sneaking in lecithins, polysorbates, and other additives that have no business being in a simple pork dish. Here, the braising liquid does all the heavy lifting on flavor, and a final run under the broiler gives you those irresistible caramelized, crispy edges that make carnitas worth the effort. The result is deeply savory, a little tangy, and fragrant with ginger in the best possible way. Pile it over rice, tuck it into lettuce wraps, or eat it straight off the baking sheet — no one will judge you.
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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.
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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