Checking the ingredient list, there's nothing here that runs afoul of a gluten free kitchen—no flour, no soy sauce, no thickeners hiding in the braising liquid. This is a straightforward braise built on a well-seared bone-in pork shoulder, aromatic with garlic, onion, carrots, and a generous mix of fresh rosemary, thyme, oregano, and parsley. A splash of apple cider vinegar and rich bone broth create a deeply savory braising liquid that turns tender after a low, slow few hours in the Dutch oven. Once shredded, the pork soaks back up all those herby, tangy juices, finished with a bright hit of fresh lemon. It's hearty, saucy, and packed with real flavor in every forkful. This one's a great choice to add to your gluten free dinner rotation, no special planning required.
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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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