
Slow-cooked pork shoulder gets an incredible transformation here — braised low and slow until fall-apart tender, then finished under the broiler so the edges turn irresistibly crispy and caramelized. The spice rub of turmeric, ginger, Ceylon cinnamon, oregano, and thyme gives the meat a deeply aromatic, layered flavor that goes way beyond your average taco night. Bright lime juice and apple cider vinegar cut through the richness of the pork, while a drizzle of coconut oil before broiling helps those gorgeous crispy bits develop fast. The whole process is hands-off for most of the cook time — just set the slow cooker and walk away for eight hours. Spooning reserved braising liquid back over the crisped pork at the end is the move that ties everything together, keeping it juicy while still delivering that satisfying crunch. Every single ingredient in this recipe is naturally free of celery and celery derivatives, so there's no need to scrutinize labels or swap anything out. Serve it over rice, tucked into tortillas, or piled onto a salad with fresh cilantro and a squeeze of lime — it's the kind of dish that disappears fast.
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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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