Oats 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 whole kitchen smell incredible and has everyone hovering near the oven. The magic comes from a deeply savory braise built on coconut aminos, fresh ginger coins, smashed garlic, and bone broth, which together create a rich, umami-forward cooking liquid that soaks into every fiber of the pork. After a long, low oven braise, the meat gets spread on a sheet pan and hit under the broiler so the edges crisp and caramelize into something genuinely irresistible. Every single ingredient here is naturally free of oats and oat derivatives — no fillers, no thickeners, no grain-based sauces to second-guess — so this is a completely worry-free cook from start to finish. The scallions pull double duty, going into the braise for depth and then coming back fresh at the end for a bright, grassy finish alongside cilantro and a squeeze of lime. It works beautifully tucked into lettuce cups, piled over cauliflower rice, or honestly eaten straight off the pan.
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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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