Slow-cooked pork shoulder doesn't need a long list of complicated ingredients to deliver serious depth of flavor — this crockpot version proves it beautifully. A fragrant dry rub of turmeric, ginger, Ceylon cinnamon, thyme, and oregano gets pressed into the meat before it's seared in coconut oil until deeply golden, building a rich, caramelized crust that pays off big after hours of low, slow cooking. The braising liquid — bone broth, apple cider vinegar, coconut aminos, and a touch of honey — keeps everything moist and adds a subtle sweet-savory complexity that soaks right back into the shredded meat. Every ingredient here is naturally grain-free, so there's no need to scrutinize labels for hidden fillers or fermented grain derivatives that can sneak into sauces and seasonings. After eight hours on low, the pork practically falls apart on its own, and once it's shredded and stirred back into those fragrant juices, it's the kind of meal that tastes like it took far more effort than it did. Pile it over rice, tuck it into lettuce wraps, or eat it straight from the slow cooker — a scatter of fresh parsley on top makes it look just as good as it tastes.
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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 2–3 minutes, until deeply browned on all sides, about 10–12 minutes total. Transfer the pork to the slow cooker insert.
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