Sesame Free Ginger-Scallion Pork Carnitas
Slow-braised pork shoulder that shreds into tender, caramelized ribbons is one of those dishes that feels like a serious kitchen achievement — and this version delivers every bit of that payoff. Fresh ginger coins, smashed garlic, and scallions build a braising liquid that's deeply aromatic without leaning on any soy sauce or sesame-based condiments, which are the usual suspects in Asian-inspired pork recipes. Coconut aminos step in to bring that savory, slightly sweet depth, and a splash of apple cider vinegar keeps everything bright and balanced. The real magic happens at the end when the shredded pork hits the broiler — those edges crisp and caramelize in just a few minutes, giving you that irresistible contrast of crispy bits and juicy, pull-apart meat. A spoonful of the reserved braising liquid drizzled back over the top before serving ties the whole thing together beautifully. Finish with sliced scallions, cilantro, and a squeeze of lime, and you've got a showstopper that works over rice, tucked into lettuce cups, or honestly eaten straight off the baking sheet.
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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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