Paraben 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 braise builds deep, layered flavor from fresh ginger coins, smashed garlic, scallions, and coconut aminos, while apple cider vinegar and a touch of honey keep things bright and balanced. Every single ingredient here is clean and straightforward, which matters when you're navigating sensitivities to synthetic preservatives and additives that sneak into so many store-bought sauces and seasoning blends. Coconut aminos stand in beautifully for conventional soy sauce, bringing that savory depth without any of the questionable extras. The real magic happens at the end when the shredded pork hits the broiler — those edges crisp and caramelize into something genuinely irresistible. A squeeze of lime and a handful of fresh cilantro over the top pull the whole thing together. This is the kind of recipe you'll want in regular rotation, whether you're feeding a crowd or just treating yourself to something worth the effort.
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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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