Peanut Free Ginger-Scallion Pork Carnitas
Slow-braised pork shoulder gets a bold, aromatic makeover here, built on a foundation of fresh ginger, scallions, garlic, and coconut aminos that infuses every shred with deep, savory flavor. The pork braises low and slow in bone broth until it's completely fall-apart tender, then hits the broiler so the edges caramelize into those irresistible crispy bits that make carnitas worth the wait. A finishing splash of the braising liquid keeps everything juicy while the broiler does its magic — it's a technique that delivers serious texture contrast without any complicated steps. Because every ingredient here is whole-food and straightforward, there's no need to scan labels for hidden peanut derivatives or worry about shared-facility cross-contact the way you might with a spice blend or bottled sauce. The coconut aminos bring a gentle umami depth that plays beautifully against the brightness of lime and fresh cilantro at the table. This is the kind of dish that fills the kitchen with an incredible smell for hours and then disappears from the plate in minutes.
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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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