This slow-braised pork shoulder gets its deep flavor from a fragrant dry rub of turmeric, ginger, thyme, oregano, and Ceylon cinnamon, pressed into the meat and left to work its magic overnight. A hard sear in coconut oil locks in that golden crust before the pork settles into a low, slow braise with apple cider vinegar and bone broth until it's fall-apart tender. The braising liquid reduces down into a tangy, glossy sauce that gets tossed right back through the shredded meat for maximum flavor in every bite. Finished with a scatter of fresh parsley, this is comforting, low-and-slow barbecue you can pull apart with two forks and pile onto a plate. It's a satisfying, gut-friendly option for a Low FODMAP table, whether you're serving it for a weeknight dinner or a backyard gathering. Make it once and you'll want it in regular rotation.
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A serving of up to about 1/2 teaspoon of honey is low in FODMAPs. This recipe contains only about 1/2 teaspoon per serving, making it likely Low FODMAP. If you prefer to always avoid honey, please tap it and change its rating to Red.
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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