Bone-in pork shoulder gets rubbed with turmeric, ginger, and Ceylon cinnamon, then seared until deeply browned before it braises low and slow with roasted garlic, sage, and thyme until it shreds apart with almost no effort. The braising liquid, built from bone broth, apple cider vinegar, and a touch of honey, keeps every strand of pork moist and packed with flavor. Roasting the garlic first mellows it into a sweet, sticky paste that melts into the onions and broth for a deeper, rounder savoriness than a raw clove could give. A finishing scatter of fresh parsley adds brightness and color right before serving. This one’s a genuinely solid choice for a gluten free table — hearty, saucy, and great piled onto a plate or into your favorite gluten free bun. It’s the kind of low-effort, high-reward braise that turns out even better the next day.
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Preheat the oven to 400°F (205°C). Place the garlic head cut-side up in a small baking dish or a foil packet, drizzle with 1 tsp olive oil, and roast for 35–40 minutes, until the cloves are deeply golden and completely soft when pressed. Remove and let cool enough to handle, then squeeze the cloves out of their skins into a small bowl and mash into a rough paste with a fork. Reduce the oven temperature to 325°F (165°C).
In a small bowl, combine the salt, turmeric, ginger, and Ceylon cinnamon. Pat the pork shoulder completely dry with paper towels, then rub the spice mixture all over the surface.
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