
Slow-cooked pulled pork is one of those deeply satisfying meals that feels like it took serious effort ā but your crockpot does almost all the work. The pork shoulder gets rubbed down with a warm, fragrant blend of turmeric, ginger, Ceylon cinnamon, thyme, and oregano before a quick sear locks in a gorgeous crust, and from there the slow cooker takes over for eight hours of hands-off magic. Coconut aminos stand in beautifully for soy sauce, delivering that savory depth without any gluten concerns, and bone broth with a splash of apple cider vinegar keeps the meat incredibly juicy as it braises low and slow. By the time you shred it, the collagen has fully broken down and every strand is coated in those rich, tangy cooking juices. It's the kind of dish that makes the whole house smell incredible and has everyone hovering around the kitchen. Pile it over rice, tuck it into lettuce wraps, or serve it straight from the slow cooker ā no specialty products or complicated label-reading required.
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In a small bowl, combine the salt, turmeric, ginger, Ceylon cinnamon, thyme, and oregano. Pat the pork shoulder dry with paper towels, then rub the spice mixture evenly over all surfaces.
Heat the coconut oil in a 12-inch skillet over medium-high heat until shimmering. Add the pork shoulder and sear, turning every 2ā3 minutes, until deeply browned on all sides, about 10ā12 minutes total. Transfer the pork to the slow cooker insert.
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