Turkey 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 makes the whole kitchen smell incredible. The pork is rubbed with turmeric and ground ginger before getting a deep, golden sear in coconut oil — that crust is what sets the whole dish apart. A low-and-slow oven braise in coconut aminos, apple cider vinegar, honey, and bone broth coaxes the meat into something impossibly tender and layered with flavor. Once shredded, a quick run under the broiler crisps the edges into those irresistible caramelized bits that make carnitas so craveable. The entire ingredient list is built around whole, recognizable foods — no fillers, no hidden additives, nothing to second-guess. Finished with fresh cilantro, sliced scallions, and a squeeze of lime, this is the kind of dish that disappears fast no matter who's at the table.
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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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