Pistachio Free Ginger-Scallion Pork Carnitas
Slow-braised pork shoulder gets a bold, aromatic makeover here, built on layers of fresh ginger, scallions, garlic, and a savory-sweet braise of coconut aminos, apple cider vinegar, and honey. The pork cooks low and slow in a Dutch oven until it's completely fall-apart tender, then gets shredded and run under the broiler so the edges caramelize into those irresistible crispy bits that make carnitas so craveable. Every ingredient in this recipe is straightforward and naturally free from tree nuts of any kind, so there's no label-scanning or substitution stress involved. The braising liquid does double duty — first building deep flavor in the oven, then spooned back over the shredded meat before broiling to keep things juicy while the edges char. Fresh cilantro, thinly sliced scallions, and a squeeze of lime brighten the whole plate and balance the richness of the pork. This is the kind of recipe that fills your kitchen with an incredible smell for hours and then disappears from the table 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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