Gut Friendly Ginger-Scallion Pork Carnitas
Slow-braised pork shoulder that crisps under the broiler into caramelized, golden-edged shreds — this is the kind of dish that makes the whole kitchen smell incredible and has everyone hovering near the oven. The braise leans on fresh ginger, scallions, garlic, and bone broth to build deep, layered flavor while keeping every ingredient intentional and gut-supportive. Coconut aminos stand in for conventional soy sauce, apple cider vinegar adds a gentle tang, and the bone broth brings that slow-cooked richness that your digestive system genuinely appreciates. Turmeric and ginger do double duty here — they season the pork beautifully while also being two of the most well-regarded ingredients for supporting a calm, happy gut. The final broil step is the move that takes this from a simple braise to something truly special, crisping the edges without a drop of anything inflammatory. Finish with fresh cilantro, sliced scallions, and a squeeze of lime, and you have a meal that feels indulgent but works hard for your body at the same time.
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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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