Nightshade Free Ginger-Scallion Pork Carnitas
Carnitas are usually built on a foundation of dried chiles, canned tomatoes, and spice blends that can hide nightshade ingredients at every turn — but this version sidesteps all of that without sacrificing any of the depth or satisfaction you expect from the dish. The magic here comes from a braising liquid built on coconut aminos, apple cider vinegar, honey, and bone broth, layered with fresh ginger, garlic, and scallions for a savory-sweet complexity that genuinely doesn't miss the peppers. A long, slow braise at 325°F does the heavy lifting, breaking the pork shoulder down until it's completely fall-apart tender, and then a quick run under the broiler crisps the edges into those irresistible caramelized bits that make carnitas so craveable. The turmeric and ground ginger rub gives the pork a gorgeous golden color and a warm, aromatic backbone before it ever hits the pot. Finishing with fresh cilantro, sliced scallions, and a squeeze of lime keeps everything bright and lively. It's the kind of recipe that makes a big, impressive batch with minimal hands-on effort — perfect for feeding a crowd or stocking the fridge for easy meals all week.
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!