Bone-in pork shoulder gets rubbed with sea salt, turmeric, and ginger, then seared until deeply browned before it braises low and slow with garlic, onion, carrots, and a big handful of rosemary, thyme, and oregano. A splash of apple cider vinegar and rich bone broth build the braising liquid into something savory and deeply flavorful, and hours of gentle cooking turn the pork completely fork-tender. Once shredded, the meat soaks back up all that herby, garlicky liquid, finished with a bright hit of fresh lemon juice and parsley right before serving. It's the kind of low-and-slow, whole-ingredient cooking that fits naturally into a Paleo kitchen, no fillers or shortcuts needed. Pile it into lettuce cups, over roasted vegetables, or eat it straight off the fork — either way, it's a satisfying, protein-packed main worth putting on repeat.
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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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