Slow-braised pulled pork is one of those dishes that feels like a celebration every single time it hits the table, and this version delivers deep, smoky-sweet flavor without a single grain in sight. Rye shows up in unexpected places — packaged spice blends, certain broths, even some barbecue sauces — so building everything from scratch here is a genuine relief. The pork shoulder gets an overnight rub of turmeric, ginger, thyme, oregano, and Ceylon cinnamon before being seared in coconut oil and low-and-slow braised in apple cider vinegar and bone broth, which means every component is easy to verify as safe. That braising liquid gets reduced into a glossy, tangy sauce that gets poured right back over the shredded meat, so nothing goes to waste and every bite is deeply sauced. The result is fall-apart tender pork with a warmly spiced, vinegar-forward profile that feels distinctly Carolina without leaning on any of the usual store-bought shortcuts. Scatter a little fresh parsley on top and you've got a showstopper that works for a crowd or a week's worth of easy meals.
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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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