High Fructose Corn Syrup Free Ginger-Scallion Pork Carnitas
Slow-braised pork shoulder that shreds into tender, caramelized ribbons is one of those dishes that feels like a serious achievement — and this version delivers every bit of that satisfaction. The braising liquid is built from coconut aminos, apple cider vinegar, a touch of honey, and bone broth, so every drop of flavor comes from real, recognizable ingredients with no sweetener syrups or processed shortcuts in sight. Fresh ginger coins, smashed garlic, and scallions melt into the braise over a few hours, giving the pork a warmth and depth that tastes far more complex than the ingredient list suggests. The final broil is the move that sets this recipe apart — spreading the shredded pork on a baking sheet and hitting it with high heat crisps the edges into those irresistible caramelized bits that make carnitas so craveable. A spoonful of the reserved braising liquid drizzled back over the top keeps everything juicy while the crispy edges do their thing. Finished with sliced scallions, cilantro, and a squeeze of lime, it's bright, savory, and deeply satisfying. Whether you're serving it over rice, tucking it into lettuce cups, or eating it straight off the pan, this is the kind of recipe that earns a permanent spot in your rotation.
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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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