Slow-braised pork shoulder gets a bold, aromatic makeover here, built on a foundation of fresh ginger, scallions, garlic, and coconut aminos that infuse every shred with deep, savory flavor. The pork braises low and slow until it practically falls apart, then hits the broiler so the edges caramelize into those irresistible crispy bits that make carnitas worth every minute of the wait. Coconut aminos stand in beautifully for soy-based sauces, delivering that rich umami punch without any grain-derived ingredients sneaking into the mix — a real win when you're navigating labels at the store. Apple cider vinegar and a touch of honey balance the braise with just enough brightness and sweetness to keep things lively. Finished with a spoonful of the braising liquid, fresh cilantro, and a squeeze of lime, the result is layered, complex, and genuinely crowd-pleasing. This is the kind of recipe that makes a big batch feel like a smart move — pile it into lettuce cups, serve it over rice, or eat it straight off the pan while no one's looking.
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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.
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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