Legume Free Ginger-Scallion Pork Carnitas
Slow-braised pork shoulder that shreds into tender, caramelized ribbons — this is the kind of dish that makes your kitchen smell absolutely incredible for hours. The braise builds deep, layered flavor from fresh ginger coins, smashed garlic, scallions, and coconut aminos, giving you that savory-sweet complexity without a single bean, lentil, or legume in sight. For anyone navigating a legume-free lifestyle, carnitas can sometimes be tricky when recipes lean on soy sauce or other fermented bean products for umami — here, coconut aminos and bone broth do all that heavy lifting beautifully. The real magic happens at the end: after braising low and slow, the shredded pork goes under the broiler so the edges crisp and caramelize into those irresistible golden bits that make carnitas worth every minute of effort. A final spoonful of the braising liquid keeps everything juicy while the broiler does its thing, so you get the best of both textures in every bite. Finish with fresh cilantro, sliced scallions, and a squeeze of lime, and you have a showstopper that works just as well for a casual weeknight dinner as it does for feeding a crowd.
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!