Slow-braised until it falls apart at the touch of a fork, this pulled pork gets its deep flavor from a whole head of roasted garlic mashed into a fragrant paste, plus warm turmeric, ginger, and Ceylon cinnamon rubbed straight into the meat. A hard sear locks in the crust before everything settles into the Dutch oven with softened onion, tangy apple cider vinegar, a touch of honey, and fresh sage and thyme for a braising liquid that turns rich and savory over hours in a low oven. The shredded pork soaks up every bit of that sauce, so each forkful is juicy, aromatic, and deeply seasoned rather than dry. A scattering of fresh parsley at the end brightens the whole dish and keeps it feeling fresh rather than heavy. Built around whole-food ingredients like herbs, garlic, onion, and good olive oil, this is a satisfying, protein-forward main that fits comfortably into a Mediterranean-style way of cooking. It's the kind of low-and-slow recipe that rewards patience with a big batch of tender, flavorful pork perfect for grain bowls, wraps, or a simple plate with roasted vegetables.
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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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