Cashew Free Maple Garlic Pulled Pork

Slow-braised pulled pork is the kind of dish that fills the whole house with an aroma so good people start wandering into the kitchen hours before dinner is ready. This version gets its depth from a warm spice rub of turmeric, ginger, and Ceylon cinnamon, then a long, low braise in a glossy sauce built from pure maple syrup, coconut aminos, apple cider vinegar, and bone broth. The result is fork-tender, pull-apart pork that's rich without being heavy, with a sauce that reduces down into something genuinely craveable. Every ingredient here is straightforward and tree-nut-free by nature — no sneaky nut-based sauces, no cashew cream thickeners, just real whole-food pantry staples doing all the work. Searing the pork shoulder first in a Dutch oven builds a deep, caramelized crust that pays off in every bite once the meat has finished braising low and slow. Pile it over rice, stuff it into lettuce cups, or just eat it straight from the pot with a spoon — no judgment. A scatter of fresh parsley at the end keeps things bright and pulls the whole plate together.

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