AIP Friendly Maple Garlic Pulled Pork
Slow-braised and fall-apart tender, this pulled pork is the kind of deeply satisfying comfort food that feels like it took all day — because it did, and every minute is worth it. The pork shoulder gets rubbed with turmeric, ginger, and Ceylon cinnamon before being seared in coconut oil until deeply golden, building a flavor base that carries through the entire braise. Coconut aminos stand in for soy sauce, delivering that savory depth without any nightshades or gluten, while pure maple syrup and apple cider vinegar balance the sauce with just the right sweet-tangy edge. Bone broth keeps everything rich and collagen-forward as the pork slowly braises in the oven for nearly four hours, becoming so tender it practically shreds itself. The braising liquid gets reduced into a glossy, clinging sauce that you toss right back through the pulled meat — no bottled condiments, no questionable additives. It makes six generous servings, so it's a brilliant option for meal prep or feeding a crowd without spending the whole week in the kitchen. A handful of fresh parsley over the top at the end adds a bright finish that makes the whole dish look as good as it tastes.
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Learn more →Ingredients
6 servings
For the pork
- 3 lb bone-in pork shoulder (boston butt)
- 1 ½ tsp fine sea salt
- 1 tsp ground turmeric
- 1 tsp ground ginger
- ½ tsp ceylon cinnamon
- 2 tbsp coconut oil
For the sauce
- 6 cloves garlic, smashed and peeled
- 1 medium yellow onion, roughly chopped
- ⅓ cup pure maple syrup
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined maple syrup are accepted on the protocol; the ~2 2/3 teaspoons per serving here likely stays within that limited allowance. If you prefer to always avoid pure maple syrup, please tap it and change its rating to Red.
- ¼ cup coconut aminos
- 2 tbsp apple cider vinegar
- 1 cup bone broth (homemade or aip-compliant brand)
- 1 tsp fresh thyme leaves
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 325°F (165°C). In a small bowl, combine the salt, turmeric, ginger, and Ceylon cinnamon. Pat the pork shoulder completely dry with paper towels, then rub the spice mixture all over the surface.
- 2
Heat the coconut oil in a Dutch oven over medium-high heat until shimmering. Add the pork shoulder and sear, turning every 2–3 minutes, until deeply browned on all sides, about 10–12 minutes total. Transfer the pork to a plate.
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