
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. A fragrant dry rub of turmeric, ginger, Ceylon cinnamon, thyme, and oregano gets pressed into the pork shoulder before it's seared in coconut oil until beautifully browned on every side, building a rich, caramelized crust that carries flavor all the way through the long cook. Coconut aminos stand in for soy sauce here, delivering that savory depth without any added glutamates, while apple cider vinegar and honey keep the braising liquid bright and just barely sweet. After eight hours on low, the collagen breaks down completely and the meat shreds apart with almost no effort at all. The cooking juices get stirred right back into the pork, so every bite stays moist and packed with flavor. It's the kind of recipe that makes you feel like you've cracked a code ā clean, real ingredients, zero shortcuts on taste, and a dinner that practically makes itself.
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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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