Emulsifier Free Maple Garlic Pulled Pork
Few things hit harder than slow-braised pork that falls apart the moment you touch it with a fork, and this Dutch oven braise delivers exactly that. The spice rub — turmeric, ginger, and Ceylon cinnamon — gives the shoulder a warm, aromatic crust before it ever meets the oven, and the sear in coconut oil locks in a deep, caramelized flavor that carries through every strand. What makes this recipe genuinely clever for anyone avoiding emulsifiers is that the sauce builds itself entirely from whole, unprocessed ingredients: smashed garlic, yellow onion, pure maple syrup, coconut aminos, apple cider vinegar, and bone broth. No bottled condiments, no mystery additives, no lecithin hiding in a store-bought glaze. After nearly four hours of low, covered braising, the braising liquid gets reduced on the stovetop until it turns glossy and clings to the shredded meat like a proper sauce should. The result is pull-apart pork that's sweet, savory, and just a little tangy — the kind of thing you'll want piled high and eaten straight from the pot.
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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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