This slow-cooked pork gets rubbed down with a bold blend of turmeric, cumin, smoked paprika, and ginger before it's seared to a deep, caramelized crust and settled into the slow cooker for a long, low braise. Diced tomatoes, tangy apple cider vinegar, a touch of honey, and rich tomato paste build a braising liquid that turns silky and concentrated over eight hours, while the pork shoulder turns completely fork-tender and shreds with almost no effort. Once shredded, the pork goes right back into that glossy, spiced sauce to soak up every bit of flavor before it hits the table. The result is deeply savory, a little smoky, and just sweet enough, with a golden hue from the turmeric that makes it as good to look at as it is to eat. It's an easy, hands-off dinner that piles beautifully onto rice, into bowls, or straight onto a plate, and it's a solid pick for a gluten free spread since every component is built from real, wholesome pantry staples rather than anything mysterious. Make a big batch, because leftovers reheat just as well as the first serving.
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In a small bowl, combine the turmeric, cumin, smoked paprika, ground ginger, garlic powder, onion powder, salt, black pepper, and cayenne (if using). Pat the pork shoulder dry with paper towels, then rub the spice mixture evenly over all sides.
Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the pork shoulder and sear, undisturbed, for 3–4 minutes per side until a deep brown crust forms on each surface. Transfer the seared pork to a 6-quart slow cooker.
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