Gluten Free Ginger-Scallion Pork Carnitas
Tender, caramelized pork carnitas are one of those dishes that feel like a serious undertaking, but this version makes the whole process approachable and deeply rewarding. The pork shoulder gets rubbed with turmeric and ground ginger before being seared in coconut oil until deeply golden, then braised low and slow with fresh ginger coins, smashed garlic, scallions, coconut aminos, and bone broth until it falls apart at the touch of a fork. That final broil is the move — shredded pork spread on a baking sheet, edges crisping and caramelizing under high heat while the braising liquid keeps everything juicy and flavorful. Every ingredient here is naturally free of gluten, so there's no need to hunt down specialty swaps or scrutinize labels; coconut aminos stand in beautifully for soy sauce without any wheat in sight. The result is layered with savory, slightly sweet, gingery depth that tastes like it came from a restaurant kitchen. Finish it with sliced scallions, cilantro, and a squeeze of lime and you've got something that works just as well for a weeknight dinner as it does for feeding a crowd.
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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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