This slow-braised pork shoulder gets its deep flavor from a genuinely good source: a hard sear that builds a golden crust, then hours in the oven with softened onion, carrots, garlic, and a bundle of fresh rosemary, thyme, and oregano. Apple cider vinegar and bone broth build a savory braising liquid that the pork simmers in until it's fork-tender and easy to shred, and a finishing squeeze of fresh lemon juice brightens the whole pot right before serving. Every ingredient here is fresh and whole — real herbs, real vegetables, real broth — so there's nothing hidden or processed weighing this dish down. It's a great option to keep on hand for an added salt approach, since you're in full control of exactly what goes into the pot and how much of it lands in the final bowl. Pile the shredded pork into lettuce cups, over rice, or straight onto a plate with the herb-flecked braising liquid spooned over top for a comforting, low-effort dinner that still tastes deeply savory.
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Pat the pork shoulder completely dry with paper towels. In a small bowl, combine the salt, turmeric, and ginger, then rub the mixture all over the pork, pressing it into any crevices.
Heat the olive oil in a Dutch oven over medium-high heat until shimmering. Add the pork shoulder and sear, undisturbed, for 4–5 minutes per side until a deep golden-brown crust forms on all sides. Transfer the pork to a plate.
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