Eggless Maple Garlic Pulled Pork

Slow-braised pulled pork is one of those deeply satisfying dishes that fills the whole kitchen with warmth, and this version layers in maple syrup, coconut aminos, and a fragrant spice rub of turmeric, ginger, and Ceylon cinnamon for something genuinely special. The pork shoulder gets seared hard in coconut oil until it's deeply browned on all sides, then it braises low and slow in a Dutch oven with garlic, onion, apple cider vinegar, and bone broth until it practically falls apart on its own. That braising liquid gets reduced down into a glossy, savory-sweet sauce that coats every strand of shredded meat — no bottled condiments, no shortcuts, just real ingredients doing all the work. Because the recipe relies entirely on whole-food pantry staples, there's nothing hidden to worry about — no eggs tucked into a marinade or sauce, which can be a surprisingly common issue with store-bought pulled pork seasonings and pre-made braises. The result is fork-tender, richly flavored pork that works beautifully piled onto a plate, stuffed into lettuce wraps, or served alongside roasted vegetables. A scatter of fresh flat-leaf parsley at the end adds a bright, herby finish that cuts through the richness perfectly.

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