Pulled pork gets a serious upgrade here, braised low and slow in unfiltered apple cider and bone broth until it practically falls apart at the touch of a fork. The spice rub — turmeric, ginger, and Ceylon cinnamon — gives the meat a warm, aromatic depth that plays beautifully against the sweet-tart braising liquid. Coconut aminos and a spoonful of honey round out the sauce without any grain-based ingredients sneaking in, which makes this a genuinely worry-free option for anyone avoiding rye and related grains. Fresh sage leaves braise right alongside the pork, then sliced sage finishes the dish for a herby, slightly earthy note that keeps things feeling bright rather than heavy. After the pork is shredded, the braising liquid gets reduced down into a glossy, flavor-packed sauce that coats every strand — no dry pulled pork here. It's the kind of dish that fills the kitchen with an incredible smell for hours and tastes even better than it sounds.
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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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