Pecan Free Ginger-Scallion Pork Carnitas
Slow-braised pork shoulder gets a bold, aromatic makeover here, layered with fresh ginger, scallions, garlic, and a savory-sweet braise built from coconut aminos, apple cider vinegar, and honey. The pork spends hours in the oven until it's completely fall-apart tender, then gets shredded and slid under the broiler so the edges caramelize into those irresistible crispy bits that make carnitas worth every minute of effort. The whole dish is built on whole-food ingredients — no nuts, no nut-based oils, no hidden additives — so you can serve it confidently without scanning labels for cross-contamination warnings. Coconut oil handles the searing, bone broth deepens the braise, and the turmeric-ginger spice rub gives the pork a warmth that plays beautifully against the bright finish of lime and fresh cilantro. It's the kind of recipe that fills your kitchen with an incredible smell for hours and then disappears from the table in minutes. Pile it into lettuce cups, serve it over rice, or eat it straight off the baking sheet — 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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