Mustard Free Ginger-Scallion Pork Carnitas
Slow-braised pork shoulder that shreds into tender, caramelized chunks is one of those dishes that feels like a serious achievement — and this version delivers every bit of that satisfaction. The braise builds deep, layered flavor from fresh ginger coins, smashed garlic, scallions, coconut aminos, and a splash of apple cider vinegar, so there's nothing flat or one-dimensional about it. A finishing run under the broiler crisps the edges into something genuinely irresistible, giving you that contrast of juicy interior and slightly charred, caramelized exterior that makes carnitas so craveable. For anyone navigating a mustard sensitivity, this recipe is a clean win — every ingredient is straightforward, and there are no hidden condiments or spice blends that typically sneak mustard in through the back door. The seasoning rub is just salt, turmeric, and ground ginger, and the braising liquid relies on coconut aminos and honey for its savory-sweet depth. No store-bought sauces, no mystery marinades, just whole ingredients you can verify yourself. Finish it with fresh cilantro, sliced scallions, and a squeeze of lime, and you've got a showstopper that's as weeknight-friendly as it is crowd-pleasing.
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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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