Tender, deeply savory pulled pork starts with a whole head of garlic roasted until soft and golden, then mashed into a rich paste that forms the backbone of the braise. The pork shoulder gets a warm rub of turmeric, ginger, and cinnamon before a hard sear locks in a deeply browned crust, then it simmers for hours in a bath of bone broth, apple cider vinegar, coconut aminos, and honey with fresh sage and thyme woven through. By the time it hits the table, the meat falls apart with almost no effort, soaking up every bit of that tangy, aromatic braising liquid. A scattering of fresh parsley at the end keeps things bright and balances all that slow-cooked richness. This one is a great fit for a Paleo table, whether piled onto a plate on its own or tucked into lettuce wraps for a satisfying, whole-food meal.
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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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