Slow-braised pork shoulder gets an aromatic spice rub of turmeric, ginger, and Ceylon cinnamon before it's seared in coconut oil and left to turn meltingly tender in a bright bath of orange juice, lime, and bone broth. After nearly three hours in the oven, the meat shreds effortlessly and then hits the broiler, where the edges caramelize into irresistible crispy bits that make the whole dish. Spooned into cool, crisp butter lettuce cups and topped with sliced avocado, red onion, and fresh cilantro, every bite is a balance of rich, smoky, and fresh. For anyone navigating tree nut concerns, this recipe is naturally reassuring — every ingredient is straightforward, with no nut-based oils, flours, or sauces hiding anywhere in the process. The braising liquid does double duty, keeping the pork juicy during the shred and adding a glossy, citrusy lacquer when spooned over the meat before broiling. It's the kind of dish that looks impressive on a platter but comes together with minimal fuss, making it equally at home for a weeknight dinner or a casual spread with friends.
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Preheat the oven to 325°F (165°C). In a small bowl, combine the salt, turmeric, ginger, and Ceylon cinnamon. Pat the pork shoulder chunks dry with paper towels, then rub the spice mixture evenly over all sides.
Heat the coconut oil in a Dutch oven over medium-high heat until shimmering. Working in two batches to avoid crowding, sear the pork chunks on two or three sides for 3–4 minutes per side, until deep golden brown and releasing easily from the pot. Transfer the seared pieces to a plate and repeat with the remaining pork.
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