Black Pepper Free Maple Garlic Pulled Pork

Pulled pork is one of those dishes that feels like a celebration every time it hits the table, and this version delivers deep, slow-braised flavor without a single crack of black pepper in sight. The spice rub leans on turmeric, ginger, and Ceylon cinnamon instead, giving the pork shoulder a warm, aromatic crust before it ever hits the Dutch oven. A long braise in maple syrup, coconut aminos, apple cider vinegar, and bone broth means the meat turns impossibly tender while the sauce reduces into something glossy and rich. Smashed garlic and fresh thyme round out the braising liquid with savory depth that makes the whole kitchen smell incredible. Because so many store-bought barbecue sauces and spice blends rely heavily on black pepper as a base note, making your own sauce from scratch like this is genuinely the smartest move — you control every ingredient and there are no hidden surprises. After a low-and-slow oven braise, the pork shreds into long, saucy strands that are perfect piled onto a plate, tucked into lettuce cups, or served alongside roasted vegetables. A handful of fresh parsley at the end keeps things bright and pulls the whole dish together beautifully.

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 →