Slow-cooked pork shoulder doesn't get much more satisfying than this — deeply savory, fall-apart tender, and infused with the subtle smokiness of banana leaves and a touch of liquid smoke. The seasoning blend of sea salt, turmeric, and ginger creates a beautifully aromatic crust before the meat even hits the slow cooker, and the coconut aminos bring a rich, umami depth without any grain-based sauces that could sneak in unwanted ingredients. That's actually one of the quiet wins here: coconut aminos stand in for traditional soy or teriyaki-style sauces, keeping the whole dish completely free of rye and other problematic grains. The banana leaves do more than just look impressive — they gently steam the pork from the outside in, locking in moisture and lending a faint floral quality that makes the finished meat taste genuinely special. After eight hours on low, the bone slides right out and the pork shreds into glossy, juice-soaked strands that are hard to stop eating. Toss it back into the cooking liquid to soak up every last drop of flavor, then pile it onto rice, into lettuce wraps, or straight onto a plate with a simple side. It's the kind of low-effort, high-reward cooking that makes a slow cooker feel absolutely essential.
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In a small bowl, combine the coarse sea salt, turmeric, and ground ginger. Pat the pork shoulder dry with paper towels, then rub the spice mixture all over the surface, pressing it into any crevices.
In the same small bowl, stir together the coconut aminos, apple cider vinegar, coconut oil, and liquid smoke, if using. Set aside.
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