Slow-cooked pulled pork gets a serious upgrade here, built around a spice blend of turmeric, ginger, Ceylon cinnamon, oregano, and thyme that makes every bite deeply aromatic and satisfying. The braising liquid — bone broth, fresh lime juice, and apple cider vinegar — keeps the pork incredibly moist through a long, low cook while also supporting the kind of gut-friendly, low-sugar approach this way of eating demands. No sweeteners, no corn, no fillers: just clean, whole ingredients doing exactly what they're supposed to do. After eight hours in the slow cooker, the pork is shredded and finished under the broiler with a drizzle of coconut oil, which gives you those irresistible crispy edges that make carnitas worth making in the first place. A final splash of the reserved braising liquid ties everything together with a bright, tangy finish. Serve it with fresh cilantro and a squeeze of lime and you have a meal that feels indulgent without compromising a single thing.
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In a small bowl, combine the salt, turmeric, ginger, Ceylon cinnamon, oregano, and thyme. Pat the pork shoulder chunks dry with paper towels, then rub the spice mixture evenly over all sides of each piece.
Scatter the smashed garlic and chopped onion across the bottom of a 6-quart slow cooker. Nestle the seasoned pork pieces on top in a single layer as much as possible.
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