Almond Free Maple Garlic Pulled Pork
Slow-braised pulled pork is one of those deeply satisfying meals that fills the whole kitchen with an aroma that's almost impossible to resist, and this version delivers on every level. A warming spice rub of turmeric, ginger, and Ceylon cinnamon gets seared into the pork shoulder before a long, low braise transforms it into something truly fall-apart tender. The sauce is where things get interesting — pure maple syrup and coconut aminos create a sweet-savory glaze, balanced by apple cider vinegar and bone broth for a richness that coats every shred of meat. Many store-bought sauces and spice blends sneak in unexpected ingredients, so building this one from scratch means you know exactly what's going into the pot. The braising liquid gets reduced down after the pork is pulled, turning into a glossy, concentrated sauce that you'll want to spoon over everything. It's the kind of recipe that rewards patience — a few hours in the oven and you're rewarded with tender, saucy pork that works beautifully piled onto a plate or tucked into whatever you're serving alongside it. A scatter of fresh parsley at the end keeps it bright and just a little bit fancy.
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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
- 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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