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.
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 →6 servings
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
