This slow-braised pork shoulder gets its deep flavor from a warm rub of turmeric, ginger, thyme, oregano, and Ceylon cinnamon, pressed into the meat and left to sit overnight before it's seared until deeply browned. Braising it low and slow in a tangy mix of apple cider vinegar, bone broth, and honey keeps the meat incredibly moist, and by the time it's fork-tender it practically falls apart with just two forks. The reduced braising liquid gets poured right back over the shredded pork, so every bite stays juicy and full of that bright, savory-sweet depth. A scatter of fresh parsley at the end adds a clean, herby lift that balances the richness of the meat. It's a great make-ahead centerpiece for anyone following an added salt free approach, since you're building all the flavor through spice and slow cooking rather than reaching for the shaker. Pile it onto a plate or into lettuce wraps and it holds up beautifully on its own.
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In a small bowl, combine the 2 tsp salt, turmeric, ginger, thyme, oregano, and Ceylon cinnamon for the rub. Pat the pork shoulder completely dry with paper towels, then rub the spice mixture all over the surface, pressing it into any crevices. Place the rubbed pork on a plate, cover loosely, and refrigerate for at least 8 hours or overnight.
Remove the pork from the refrigerator and let it sit at room temperature for 30 minutes. Preheat the oven to 300°F (150°C).
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