Chicken Free Maple Garlic Pulled Pork

Total time4 hr 20 min

Prep time20 min

Cook time4 hr

4.5

(25)

Slow-braised pork shoulder gets the royal treatment here, rubbed with warm spices — turmeric, ginger, and Ceylon cinnamon — then seared until deeply golden and left to braise low and slow in a glossy sauce of maple syrup, coconut aminos, apple cider vinegar, and bone broth. The result is fall-apart, fork-tender pulled pork that practically shreds itself after nearly four hours in the oven. That braising liquid gets reduced down into a sticky, savory-sweet glaze that coats every strand of meat, so nothing goes to waste and every bite is packed with flavor. For anyone navigating a poultry-free kitchen, this is the kind of crowd-pleasing centerpiece that never feels like a compromise — it's just genuinely great cooking. The whole dish comes together in a single Dutch oven, which means less cleanup and more time to enjoy the incredible smell filling your kitchen. Finish it with a handful of fresh parsley and serve it straight from the pot for a meal that looks and tastes like you spent all day on it — because, in the best possible way, you kind of did.

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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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