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 fragrant bundle of rosemary, thyme, and oregano. A splash of apple cider vinegar and bone broth build a rich, savory braising liquid that keeps everything tender for hours in the oven. Once the pork shreds effortlessly with two forks, it goes right back into that flavorful liquid, finished with a bright hit of fresh lemon juice and parsley. The result is deeply savory, herby, fork-tender pulled pork with no sauce, sugar, or filler ingredients needed to make it shine. It's an easy make-ahead protein for meal prep, and it fits perfectly into a Whole30 kitchen.
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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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