Macadamia Free Ginger-Scallion Pork Carnitas
Slow-braised pork shoulder gets a bold, aromatic makeover here, with fresh ginger, scallions, garlic, and coconut aminos building a deeply savory braise that fills your kitchen with the kind of smell that makes everyone wander in asking what's for dinner. The real magic happens at the end when the shredded pork hits the broiler — those edges caramelize and crisp up beautifully, giving you that signature carnitas contrast of tender interior and slightly crunchy, golden bits. Coconut oil handles the searing, coconut aminos bring the umami depth, and a splash of apple cider vinegar and honey round out the braising liquid with just the right balance of tang and sweetness. Every ingredient in this recipe is naturally free from tree nuts of any kind, so there's no need to audit labels or worry about unexpected additions sneaking in. The whole process is straightforward — sear, braise low and slow, then broil — and the result is genuinely restaurant-worthy pulled pork without any complicated technique. Finish it with fresh cilantro, sliced scallions, and a squeeze of lime for brightness, and you've got a dish that works equally well tucked into lettuce cups, piled over rice, or eaten straight off the baking sheet.
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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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