Citric Acid Free Maple Garlic Pulled Pork
Pulled pork is one of those dishes that usually leans hard on tomato-based sauces and store-bought condiments — both common sources of hidden citric acid. This version sidesteps all of that by building deep, complex flavor from scratch using pure maple syrup, coconut aminos, apple cider vinegar, and a warming spice rub of turmeric, ginger, and Ceylon cinnamon. The result is a braised pork shoulder that is rich, sticky, and genuinely crave-worthy without a single ingredient you'd need to second-guess. Searing the meat first in coconut oil creates a gorgeous crust, and the long, slow braise in a Dutch oven does the rest — breaking the pork down until it shreds apart in long, saucy strands. The braising liquid gets reduced into a glossy, garlicky sauce that coats every piece of meat, so nothing goes to waste. It's the kind of low-effort, high-reward cooking that makes a big batch feel completely worth it, and leftovers reheat beautifully.
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Learn more →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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