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Heat up the cast iron, put a little oil. Season and sear the pork. Transfer to plate.
While that’s searing, you can start cooking the onions in the dutch oven- and then cook further in the cast iron to get that fat and scrape up the browned bits
Pour off some oil, leave enough to cook onions and garlic . Deglaze with a little water to get those brown bits. Throw back to dutch oven. Add in your tomato paste, and then tomatoes with juices.
Cook until softened and juice has evaporated
Stir in turmeric, paprika, salt, cumin, and ¼ teaspoon pepper and cook until fragrant, about 1 minute. (can add cinnamon)
Stir in broth, scraping up any browned bits. Nestle beef into pot along with any accumulated juices. Bring to boil, then a low simmer for about 1.5-2 hours. 30 minutes before the end, add beans.
Once down and tender, shred into bite-size pieces using 2 forks, discarding excess fat and bones. Stir back in.
Serve with herbs, orzo, yogurt, and maybe bread.