Soy Free Ginger-Scallion Pork Carnitas
Tender, fall-apart pork shoulder gets a bold ginger-forward makeover here, braised low and slow until it practically melts, then finished under the broiler for those irresistible caramelized, crispy edges. The flavor backbone comes from fresh ginger coins, smashed garlic, and a generous handful of scallions — aromatics that perfume the whole braise and make your kitchen smell absolutely incredible. Coconut aminos stand in for traditional soy-based sauces, delivering that same savory depth without any soy whatsoever, which is a genuinely smart swap that doesn't ask you to sacrifice a single bit of richness. A splash of apple cider vinegar and a touch of honey round out the braising liquid with just enough brightness and body to keep every bite interesting. The two-step finish — braising first, then broiling — is what separates these carnitas from a basic pulled pork situation, giving you juicy interior meat and crackling, golden edges all at once. Pile it up with fresh cilantro, sliced scallions, and a squeeze of lime, and you've got a showstopper that works just as well for a weeknight dinner as it does for feeding a crowd.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!