Capsaicin Free Maple Garlic Pulled Pork
Pulled pork is one of those dishes that usually leans hard on smoky chili powders, cayenne, and hot sauce — which makes it a frustrating category for anyone avoiding capsaicin. This version takes a completely different but equally bold route, building deep savory flavor through a low-and-slow braise with smashed garlic, yellow onion, coconut aminos, and a touch of pure maple syrup. The result is rich, slightly sweet, and genuinely complex without a single pepper in sight. The technique here does a lot of the heavy lifting. Searing the pork shoulder in coconut oil until it's deeply browned on all sides creates a caramelized crust that pays dividends throughout the long braise, while turmeric, ginger, and Ceylon cinnamon in the dry rub add warmth and earthiness that feel satisfying and layered. After three and a half to four hours in the oven, the meat shreds effortlessly and soaks up the glossy, reduced braising liquid like a dream. Whether you're piling it onto a plate with roasted vegetables or eating it straight from the pot, this is the kind of slow-cooked comfort food that makes the whole house smell incredible. The fresh parsley scattered on top at the end adds a bright, clean finish that ties everything together beautifully.
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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.
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