Pulled pork is one of those deeply satisfying dishes that can get complicated fast when you're trying to avoid synthetic dyes hiding in spice blends, bottled sauces, and store-bought braises. This version keeps everything clean and real — the color comes entirely from turmeric, cinnamon, and a long, patient sear in coconut oil, not from anything artificial. Unfiltered apple cider and bone broth build a braising liquid that's genuinely complex, with a subtle sweetness balanced by apple cider vinegar and coconut aminos. Fresh sage leaves and thyme steep right into the pot, so the herbal depth is the real deal, not a flavoring packet. After a few hours of low, slow braising, the pork shreds effortlessly and gets tossed back into the reduced, glossy liquid — no shortcuts, no mystery ingredients. The result is tender, fragrant, and layered with warm spice in a way that feels almost autumnal. It's the kind of recipe that makes you wonder why you'd ever reach for a shortcut sauce again.
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Pat the pork shoulder completely dry with paper towels. In a small bowl, stir together the salt, turmeric, ginger, and Ceylon cinnamon. Rub the spice mixture all over the pork, pressing it into the surface.
Heat the coconut oil in a Dutch oven over medium-high heat until shimmering. Add the pork shoulder and sear, turning with tongs every 3–4 minutes, until deeply browned on all sides, about 12–15 minutes total. Transfer the pork to a plate.
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