Pulled pork is one of those dishes that usually comes loaded with cured meats, store-bought spice blends, or bottled sauces that sneak in preservatives you never asked for. This version sidesteps all of that by building deep, smoky-sweet flavor entirely from scratch — a fragrant spice rub of turmeric, ginger, Ceylon cinnamon, and garlic powder does the heavy lifting before the pork even hits the pot. A long, slow braise in bone broth, coconut aminos, and apple cider vinegar coaxes the pork shoulder into something impossibly tender and rich, with braising juices you'll want to spoon over everything. Nestled into a caramelized baked sweet potato, the combination of savory, fall-apart pork and naturally sweet, fluffy potato is genuinely hard to beat. Every ingredient here is whole and unprocessed, so you get that satisfying, crowd-pleasing comfort food experience without any of the label-reading stress. Finish it with fresh cilantro and scallion greens and it looks as good as it tastes — the kind of meal that feels special enough for company but straightforward enough for a weeknight.
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In a small bowl, combine the sea salt, turmeric, ginger, garlic powder, onion powder, and Ceylon cinnamon. Pat the pork shoulder chunks dry with paper towels, then rub the spice mixture evenly over all sides.
Heat 2 tbsp coconut oil in a large Dutch oven over medium-high heat until shimmering. Add the pork chunks in a single layer — work in two batches if needed to avoid crowding — and sear for 3–4 minutes per side until deeply browned on at least two sides. Transfer the seared pork to a plate.
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