Lactose Free Ginger-Scallion Pork Carnitas
Slow-braised pork shoulder that shreds into tender, caramelized ribbons of meat — this is the kind of dish that makes your whole kitchen smell incredible for hours. The braise builds deep, savory flavor from fresh ginger coins, smashed garlic, scallions, coconut aminos, and a splash of apple cider vinegar, so every bite is layered and bright without relying on any dairy whatsoever. That's actually great news for anyone who's learned the hard way that traditional carnitas recipes sometimes sneak in butter or lard-based shortcuts that cause problems later. Here, coconut oil handles the searing and the braising liquid does all the heavy lifting, keeping things completely free of milk-based ingredients from start to finish. The real magic happens under the broiler at the end — those final few minutes transform the shredded pork into crispy-edged, caramelized pieces that rival anything you'd get from a taqueria. A squeeze of lime and a handful of fresh cilantro over the top pull everything together into something that feels genuinely festive. This one is equally at home stuffed into lettuce cups, piled over rice, or eaten straight off the baking sheet — no judgment.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!