Nutmeg Free Ginger-Scallion Pork Carnitas
Slow-braised pork shoulder that shreds into tender, caramelized ribbons is one of those dishes that feels like a serious achievement — and this version delivers every bit of that satisfaction. The flavor comes from a smart combination of fresh ginger coins, smashed garlic, scallions, coconut aminos, and a splash of apple cider vinegar, building a braising liquid that's deeply savory with just a hint of sweetness from the honey. Many carnitas-style recipes lean on warm spices that can include nutmeg or allspice, but this one keeps its heat and brightness entirely in the ginger family, so there's no need to scrutinize a spice blend or swap anything out. The pork gets seared in coconut oil until deeply golden, braised low and slow until it hits that magical fork-tender stage, then finished under the broiler so the edges crisp and caramelize into something genuinely irresistible. That final spoonful of braising liquid drizzled back over the top is the move that ties everything together. Pile it into lettuce cups, serve it over rice, or just eat it straight off the baking sheet with a squeeze of lime and a handful of fresh cilantro — no judgment here.
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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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