Carrageenan Free Maple Garlic Pulled Pork

Slow-braised pulled pork is one of those deeply satisfying meals that fills the whole kitchen with warmth, and this version layers in maple syrup, coconut aminos, and a fragrant blend of turmeric, ginger, and Ceylon cinnamon for something genuinely special. The pork shoulder gets seared hard in coconut oil first, building a caramelized crust before it braises low and slow in a glossy, garlicky sauce until it practically falls apart on its own. Carrageenan is a common additive in processed broths, sauces, and even some packaged meats, so using homemade or a carefully sourced AIP-compliant bone broth here keeps the whole dish clean from start to finish. Apple cider vinegar and coconut aminos bring a bright, savory depth that makes the sauce taste far more complex than the ingredient list suggests. Once the pork is shredded and tossed back into that reduced braising liquid, every strand is coated in sticky, sweet-savory goodness. Pile it over rice, tuck it into lettuce wraps, or eat it straight from the pot — no judgment whatsoever.

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