This slow-braised pork shoulder gets its deep flavor from a simple sea salt, turmeric, and ginger rub pressed right into the meat before a hard sear locks in all that color and crust. A long braise in bone broth with fresh rosemary and thyme sprigs turns the shoulder completely fork-tender, while a splash of apple cider vinegar and coconut aminos builds a rich, savory braising liquid that the shredded pork soaks right back up. The result is tender, juicy pulled pork with warm, herby depth in every bite, finished with a scatter of fresh chopped rosemary for brightness. It's an easy make-ahead protein for meal prep, piled onto rice bowls, tucked into lettuce cups, or eaten straight off the fork. This one is a great fit for a Low FODMAP kitchen, giving you all the comfort of classic pulled pork without any guesswork about what's in the pot.
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Heat the oven to 325°F (165°C). Pat the pork shoulder completely dry with paper towels. In a small bowl, combine the salt, turmeric, and ginger, then rub the mixture all over the pork, pressing it into any crevices.
Melt the coconut oil in a Dutch oven over medium-high heat until shimmering. Add the pork shoulder fat-side down and sear, undisturbed, for 4–5 minutes until deep golden brown. Turn and sear the remaining sides for 2–3 minutes each, until browned all over. Transfer the pork to a plate.
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