Celery Free Maple Garlic Pulled Pork

Total time4 hr 20 min

Prep time20 min

Cook time4 hr

4.5

(25)

Slow-braised pulled pork is one of those dishes that fills the whole house with an aroma so good it's almost unfair to everyone waiting at the table. 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, slightly sweet, and layered with savory complexity. Because the entire ingredient list is built around whole, unprocessed staples, there's no need to scrutinize labels for hidden celery derivatives — a real relief when so many store-bought sauces and broths sneak it in. Searing the shoulder first in coconut oil before it goes into the Dutch oven is the move that locks in a deep, caramelized crust, and the reduced braising liquid doubles as a glossy finishing sauce that coats every strand. Serve it over rice, tucked into lettuce cups, or piled onto a baked sweet potato — it's the kind of versatile centerpiece that works for a laid-back weeknight or a crowd-pleasing weekend spread.

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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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