Lupin 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 kitchen smell absolutely incredible for hours. The pork gets rubbed with turmeric and ground ginger before a deep sear in coconut oil, building a golden crust that locks in serious flavor before the long, low braise even begins. Coconut aminos, apple cider vinegar, honey, and bone broth create a braising liquid that's savory, slightly sweet, and fragrant with fresh ginger coins and smashed garlic — no soy, no wheat, no legume-derived additives of any kind. That last step under the broiler is where the magic really happens, crisping the shredded edges into those irresistible caramelized bits that make carnitas so craveable. Lupin flour and lupin-based fillers have quietly crept into a surprising number of spice blends and packaged broths, so building this recipe from whole, identifiable ingredients gives you full confidence in every component. Finish with sliced scallions, fresh cilantro, and a squeeze of lime for brightness, and you've got a showstopper 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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