Slow-cooked pork shoulder doesn't get much more satisfying than this — deeply savory, fall-apart tender, and layered with warm ginger, garlic, and turmeric in every single bite. The braising liquid is where the magic happens: coconut aminos stand in for soy sauce and bring a rich, slightly sweet umami depth without any grain-based ingredients, making this a genuinely worry-free option for anyone navigating rye or broader gluten sensitivities. A splash of apple cider vinegar and a drizzle of honey round out the sauce with just enough brightness and sweetness to keep things balanced. Searing the pork first builds a gorgeous crust that adds complexity to the finished dish, and then the slow cooker does the heavy lifting for eight hours while your kitchen smells absolutely incredible. By the time you shred the meat and toss it back through those concentrated juices, you've got something that tastes like it took serious effort — but really didn't. Finish it with fresh scallions and cilantro for a little color and pop, and you're ready to serve something that feels special on any night of the week.
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Pat the pork shoulder completely dry with paper towels. In a small bowl, stir together the salt, 1 tsp turmeric, and ground ginger, then rub the mixture evenly over all surfaces of the pork.
Heat the coconut oil in a 12-inch skillet over medium-high heat until shimmering. Add the pork shoulder and sear, turning with tongs, for 3–4 minutes per side until deeply browned on all surfaces. Transfer the seared pork to a 6-quart slow cooker.
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