Brazil Nut 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's hard to wait for dinner. A bone-in pork shoulder gets rubbed down with turmeric, ginger, and Ceylon cinnamon before being seared in coconut oil until deeply golden — that crust is where so much of the flavor lives. The braising liquid is where things really get interesting: smashed garlic, maple syrup, coconut aminos, apple cider vinegar, and bone broth come together into a glossy, sweet-savory sauce that soaks into every strand of meat over a long, low oven braise. After three and a half to four hours, the pork shreds apart with almost no effort, and the reduced sauce gets poured right back over the top. For anyone navigating tree nut concerns, this recipe is naturally free of the usual suspects — every ingredient is straightforward and easy to verify at the store, with no hidden blends or ambiguous spice mixes to second-guess. It's the kind of crowd-pleasing centerpiece that works just as well for a casual weeknight as it does for feeding a group, finished with a handful of fresh parsley for a little brightness.

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