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Small amounts of ground ginger are often well-tolerated on a low histamine diet. This recipe only uses about 1/8 teaspoon per serving. If you prefer to always avoid ground ginger, please tap it and change its rating to Red.
Some low histamine plans avoid cinnamon, but cinnamon doesn't actually contain histamine. This recipe only uses a pinch or less per serving. If you prefer to always avoid true ceylon cinnamon, please tap it and change its rating to Red.
Fermented cabbage is very high in histamine, but fresh cabbage is not. If you prefer to always avoid cabbage, please tap it and change its rating to Red.
In a small bowl, combine the 1 tsp salt, turmeric, ginger, and Ceylon cinnamon. Pat the pork shoulder dry with paper towels, then rub the spice mixture all over the surface.
Heat 2 tbsp coconut oil in a large Dutch oven over medium-high heat until shimmering. Add the pork shoulder and sear, turning every 3–4 minutes, until deeply browned on all sides, about 12–15 minutes total. Transfer the pork to a plate.
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