Slow-braised pulled pork is the kind of dish that fills your whole kitchen with an aroma so good people start hovering before it's even out of the oven. This version layers fresh rosemary, warm turmeric, ginger, and Ceylon cinnamon into a spice rub that gets pressed deep into a bone-in pork shoulder before it's seared to a serious crust in coconut oil. The braising liquid — pomegranate juice, apple cider vinegar, bone broth, and a touch of honey — builds a rich, tangy-sweet sauce that the shredded pork soaks right back up before serving. Every single ingredient here is naturally free from rye and rye derivatives, so there's no need to scrutinize labels or worry about grain-based additives sneaking into your sauce. The low-and-slow Dutch oven method does all the heavy lifting, breaking the shoulder down until it shreds with zero resistance and pulls apart in long, juicy strands. It's genuinely impressive on a plate but requires almost no active effort once it goes into the oven. Pile it over rice, tuck it into lettuce wraps, or serve it straight from the pot with a sprig of rosemary on top — however you do it, this one disappears fast.
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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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