Slow-braised pork shoulder gets a bold, aromatic makeover here, layered with fresh ginger, scallions, garlic, and a savory-sweet braise built from coconut aminos, apple cider vinegar, and honey. The result is deeply flavorful pulled pork with caramelized, crispy edges that rival anything you'd find at a taqueria. Because the entire ingredient list is built around whole, straightforward pantry staples, there's no need to scrutinize labels for hidden nut-derived oils or flavorings — everything in the pot is exactly what it says it is. The technique is simple but rewarding: a long, low braise in the oven does the heavy lifting, and a quick pass under the broiler at the end delivers those irresistible crunchy bits. Fresh cilantro, sliced scallions, and a squeeze of lime brighten the whole dish right before serving. This is the kind of recipe that fills your kitchen with an incredible smell for hours and then disappears from the table in minutes.
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Preheat the oven to 325°F (165°C). Pat the pork shoulder chunks thoroughly dry with paper towels. In a small bowl, combine the salt, turmeric, and ground ginger, then rub the mixture evenly over all surfaces of the pork.
Heat the coconut oil in a Dutch oven over medium-high heat until shimmering. Add the pork chunks in a single layer — work in two batches if needed to avoid crowding — and sear undisturbed for 3–4 minutes per side until deep golden brown on all surfaces. Transfer the seared pork to a plate.
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