Prepare the rub by mixing all the spices in a small bowl.
Pat the pork shoulder dry with a paper towel, then cover it completely in the spice rub, pressing it onto all sides.
Wrap in plastic wrap and refrigerate to marinate for at least 8 hours or up to 24 hours. (If you’re short on time, this step can be skipped.)
Preheat your oven to 350°F / 175°C.
In a large Dutch oven or heavy-based saucepan, melt half of the ghee over medium-high heat.
Sear the marinated pork on all sides until the spice coating is golden brown, about 1 minute per side.
Transfer the seared pork to a deep casserole dish, add the bay leaves and 1 cup / 240 ml of the water.
Cover with a lid and cook for 3 hours.
While the pork is cooking, prepare the vegetables.
In a large saucepan, melt the remaining ghee over medium-high heat.
Add the onion and cook for 5 to 8 minutes, until lightly browned.
Add the celery, remaining 1/2 cup / 120 ml water, turnips, and kale.
Cook for 1 to 2 minutes, just until the kale is wilted.
Remove from the heat and set aside.
After 3 hours, carefully remove the casserole dish from the oven.
Add the browned vegetables to the dish around the pork.
Cover with the lid and return to the oven.
Cook for 1 more hour, or until the vegetables are tender and the pork is easily pierced with a fork.
When done, remove from the oven and let the roast rest for 5 to 10 minutes.
Discard the bay leaves before carving and serving. The roast can be refrigerated for up to 4 days or frozen for up to 3 months.
Don't skip the sear! This step creates the Maillard reaction, building a deep, flavorful crust on the pork that enriches the entire dish.
After searing the pork and veggies, pour a splash of water or broth into the hot pan to deglaze it, scraping up all the browned bits from the bottom.
Add this liquid to the casserole dish for a huge flavor boost.
