Slow-braised and fall-apart tender, this pulled pork is the kind of deeply satisfying comfort food that makes the whole house smell incredible. A blend of turmeric, ginger, and sea salt gets rubbed into every crevice of a bone-in pork shoulder before it's seared to a deep golden crust in coconut oil — that step alone builds serious flavor. Fresh rosemary, thyme, smashed garlic, and a splash of apple cider vinegar go into the braising liquid alongside bone broth and coconut aminos, creating a rich, aromatic base that the pork slowly drinks up over hours in the oven. Because every ingredient here is naturally grain-free, there's no need to scrutinize labels for hidden grain-based additives or thickeners that can sneak into sauces and seasonings. Once the pork hits 195°F and shreds at the touch of a fork, you toss it back into those concentrated juices so every strand is coated in flavor. Pile it onto whatever you're serving — rice, roasted vegetables, lettuce wraps — and finish with a scatter of fresh rosemary if you want that extra herby pop. It's a low-effort, high-reward braise that rewards patience every single time.
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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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