Barley Free Maple Garlic Pulled Pork

Total time4 hr 20 min

Prep time20 min

Cook time4 hr

4.5

(25)

Slow-braised pulled pork has a way of making any meal feel like a celebration, and this maple garlic version delivers that fall-apart tenderness with a sauce that's genuinely hard to stop eating. The braising liquid — built from coconut aminos, pure maple syrup, apple cider vinegar, and bone broth — reduces into something glossy and deeply savory, with warm notes of turmeric, ginger, and Ceylon cinnamon woven through every strand of meat. Because the entire recipe leans on whole, recognizable ingredients, there's no need to scrutinize labels for grain-derived additives or hidden thickeners that can sneak into bottled sauces and conventional soy sauce. Searing the pork shoulder first in coconut oil builds a rich, caramelized crust that pays off big during the long, low braise in the Dutch oven. By the time it comes out of the oven, the meat shreds with almost no effort and soaks up every drop of that sweet-savory sauce. It's the kind of dish that works equally well for a laid-back Sunday dinner or a crowd-pleasing spread — just pile it high and finish with a scatter of fresh parsley for a little brightness.

About Fig

Fig 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!