Slow-braised pork shoulder gets a serious glow-up here — rubbed in warm spices, seared until deeply golden, and then left to turn meltingly tender in a bright bath of orange juice, lime, and bone broth. The finishing move under the broiler crisps the edges into caramelized, slightly charred bits that make every bite genuinely addictive. Tucked into cool butter lettuce leaves and topped with creamy avocado, fresh cilantro, and thinly sliced red onion, the whole thing is as vibrant to look at as it is to eat. For anyone navigating a chestnut allergy, this kind of rich, slow-cooked dish can sometimes feel like a minefield — certain spice blends and specialty broths sneak in unexpected ingredients. Here, every component is straightforward: whole spices, fresh citrus, herbs straight off the stem, and a clean bone broth. Nothing hiding in the background. The coconut oil and Ceylon cinnamon give the pork a subtle warmth without leaning on any of the usual suspects that cause concern. It's the kind of recipe you can hand to a skeptic and watch them go back for a third wrap.
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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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