Fork-tender pork shoulder gets rubbed with fresh rosemary, turmeric, ginger, and Ceylon cinnamon before a deep sear locks in flavor, then it braises low and slow in a mix of pomegranate juice, apple cider vinegar, bone broth, and softened onion and garlic until it shreds apart with almost no effort. The braising liquid reduces into a tangy, slightly sweet sauce that gets tossed right back through the meat, so every bite stays juicy and well-seasoned. It's a hands-off dinner that rewards patience — a few minutes of prep, a long oven braise, and a big pile of tender shredded pork at the end. This one works well for anyone watching their sodium closely, since the flavor is built from bright, aromatic ingredients rather than a heavy hand with the shaker. Pile it onto a bun, over rice, or straight onto a plate with the pan juices spooned over top.
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Preheat the oven to 325°F (165°C). Pat the pork shoulder completely dry with paper towels. In a small bowl, combine the salt, chopped rosemary, turmeric, ginger, and Ceylon cinnamon. Rub the spice mixture all over the pork, pressing it into any crevices.
Heat the coconut oil in a Dutch oven over medium-high heat until shimmering. Add the pork shoulder and sear, turning with tongs 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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