Chestnut Free Maple Garlic Pulled Pork

Slow-braised pulled pork is one of those dishes that fills the whole house with an aroma that makes it impossible to wait for dinner. This version builds serious depth with a spice rub of turmeric, ginger, and Ceylon cinnamon before the pork shoulder gets seared hard in coconut oil — that golden crust is where so much of the flavor lives. The braising sauce leans on pure maple syrup, coconut aminos, apple cider vinegar, and bone broth, creating a glossy, slightly sweet-savory liquid that the meat slowly drinks up over nearly four hours in the oven. Because every ingredient here is straightforward and whole-food based, there's no need to scrutinize labels for hidden nut-based additives or fillers that can sneak into commercial sauces and spice blends. Once the pork hits that 195–205°F sweet spot, it shreds into long, tender strands that soak up every bit of the reduced braising liquid. A handful of fresh parsley at the end keeps things bright and cuts through the richness beautifully. This is the kind of low-effort, high-reward centerpiece that works just as well for a weeknight dinner as it does for feeding a crowd.

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