Artificial Food Coloring Free Maple Garlic Pulled Pork
Slow-braised pulled pork is one of those deeply satisfying dishes that fills the whole kitchen with an irresistible smell, and this version delivers serious depth of flavor using nothing but whole, recognizable ingredients. For anyone avoiding synthetic dyes, store-bought barbecue sauces and seasoning blends are a minefield — they're notorious for hiding artificial colorings in everything from the spice rubs to the bottled sauce. Here, the rich amber color comes entirely from a spice blend of turmeric, ginger, and Ceylon cinnamon, plus the natural caramelization of a proper Dutch oven sear. Pure maple syrup and coconut aminos build a sauce that's savory, subtly sweet, and glossy without a single additive in sight. The low-and-slow braise — nearly four hours in the oven — breaks the pork shoulder down until it shreds into long, tender strands that soak up every drop of that reduced braising liquid. Apple cider vinegar and bone broth round out the sauce with just enough brightness and body to keep things balanced. Finish with a scatter of fresh parsley and you've got a crowd-pleasing centerpiece that's as clean as it is craveable.
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!