Seeds 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 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 cook time. Coconut oil handles the searing, and the braising liquid pulls together with apple cider vinegar and honey for a balance of tang and sweetness that keeps things interesting without relying on any seed-derived oils or condiments. For anyone navigating a seeds-free approach, this kind of recipe can feel tricky because so many shortcut sauces and spice blends sneak in sesame or other seed ingredients — here, every component is straightforward and easy to verify. A finishing spoon of the braising liquid over the crisped pork ties the whole dish together, and the optional cilantro and lime wedges add a bright, fresh lift. Pile it into lettuce cups, serve it over rice, or eat it straight off the pan — honestly, no one would judge you.
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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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