Slow-braised pork shoulder gets the full treatment here — rubbed with warm spices, seared until deeply golden, and then coaxed into fall-apart tenderness over a long, low braise with citrus, garlic, and fresh herbs. The finishing move under the broiler is what sets this apart: those caramelized, crispy edges on the shredded pork are genuinely hard to resist. Spooned into cool, crisp butter lettuce leaves and topped with avocado, red onion, and a squeeze of lime, every bite hits that perfect contrast of rich and fresh. The whole thing is built around pork shoulder, bone broth, and produce — no poultry of any kind in sight, which makes it a stress-free choice when you're cooking for anyone avoiding turkey or other bird-based proteins. Ceylon cinnamon, turmeric, and ginger give the braising liquid a subtle warmth that's aromatic without being overpowering, and the orange and lime juice keep everything bright. This is the kind of recipe that looks impressive on a platter but is mostly just patience and a good Dutch oven doing the heavy lifting.
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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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