Paleo Ginger-Scallion Pork Carnitas
Slow-braised pork shoulder that shreds into tender, caramelized ribbons of meat — this is the kind of dish that makes the whole house smell incredible and has everyone hovering around the kitchen. The flavor comes from a deeply aromatic braise built on fresh ginger coins, smashed garlic, scallions, coconut aminos, and bone broth, so every bite is savory, slightly tangy, and just a little sweet from a touch of honey. Coconut aminos stand in for soy sauce seamlessly here, delivering that rich umami depth without any grain or legume ingredients to worry about. After a long, low oven braise, the pork gets spread on a sheet pan and run under the broiler, which crisps the edges into those irresistible caramelized bits that make carnitas so craveable. A final spoonful of the braising liquid keeps things juicy while the outside stays crispy — it's a technique that genuinely delivers restaurant-quality results at home. Finish with fresh cilantro, sliced scallions, and a squeeze of lime for brightness, and you have a complete, crowd-pleasing meal that fits cleanly into a whole-foods approach without any compromise on flavor.
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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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