Artificial Flavors Free Maple Garlic Pulled Pork
Slow-braised pulled pork is the kind of meal that fills the whole house with an aroma so good it becomes a problem — everyone hovers in the kitchen long before it's ready. What makes this version stand out is the sauce: pure maple syrup, coconut aminos, smashed garlic, and a splash of apple cider vinegar come together into something deeply savory, a little sweet, and completely built from real, recognizable ingredients. No flavor packets, no bottled barbecue sauce with a mystery ingredient list — just whole spices like turmeric, ginger, and Ceylon cinnamon rubbed straight onto the meat before it gets a proper sear in coconut oil. That sear is non-negotiable; it builds the kind of caramelized crust that makes the braising liquid taste like it's been going for days. After a long, low braise in the Dutch oven, the pork shreds into tender, saucy strands that soak up every drop of that reduced glaze. It's genuinely crowd-pleasing comfort food that happens to sidestep every synthetic shortcut without tasting like it made any sacrifices at all.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!