Checking the ingredient list, nothing here relies on any form of added sugar — no brown sugar, honey, molasses, ketchup, or barbecue sauce in sight. Instead, this pulled pork builds its flavor the old-fashioned way: a hard sear on bone-in shoulder, a braising liquid built from bone broth and apple cider vinegar, and a hefty handful of fresh rosemary, thyme, oregano, and parsley. Hours of low, slow braising break the meat down until it shreds with almost no effort, and a bright squeeze of lemon juice at the end cuts through the richness instead of a sweet glaze. Turmeric and ginger in the dry rub add warmth and color without leaning on anything sugary to get there. It's a satisfying, savory-forward take on pulled pork that fits neatly into an added sugar free kitchen, whether piled onto a plate on its own or tucked into your favorite wrap.
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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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