Rice Free Ginger-Scallion Pork Carnitas
Slow-braised pork shoulder gets a bold, aromatic makeover here, built around fresh ginger, scallions, and a savory-sweet braise that fills your kitchen with an almost intoxicating smell. The pork is seared until deeply golden, then coaxed into fork-tender submission in the oven before hitting the broiler for those irresistible caramelized, crispy edges that make carnitas so craveable. Coconut aminos and apple cider vinegar do the heavy lifting in the braising liquid, delivering a rich, tangy depth without a drop of soy sauce or anything grain-derived. For anyone navigating a rice-free table, this dish is genuinely satisfying on its own — pile it into lettuce cups, serve it over roasted vegetables, or just eat it straight off the pan with a squeeze of lime. The finishing spoon of braising liquid over the crisped pork is a small step that makes a huge difference, keeping every bite juicy while the edges stay gloriously crunchy. Fresh cilantro and thinly sliced scallions on top bring brightness that cuts right through the richness of the pork shoulder. This is the kind of recipe that earns a permanent spot in your rotation.
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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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