Fructose Free Maple Garlic Pulled Pork

Total time4 hr 20 min

Prep time20 min

Cook time4 hr

4.5

(25)

Slow-braised pulled pork is the kind of dish that fills the whole house with a smell so good it's almost unfair to everyone waiting at the table. This version builds deep, layered flavor through a spice rub of turmeric, ginger, and Ceylon cinnamon before the pork shoulder gets a hard sear in coconut oil and then a long, low braise in a Dutch oven. The sauce leans on pure maple syrup, coconut aminos, and bone broth — ingredients chosen carefully so there's no hidden fructose lurking in a bottled condiment or mystery sweetener. Apple cider vinegar adds just enough brightness to balance the richness, and smashed garlic with fresh thyme round everything out in the most satisfying way. After nearly four hours in the oven, the meat shreds into long, glossy strands that practically fall apart on their own. The braising liquid gets reduced down into a sticky, concentrated sauce that coats every single strand — no dry pulled pork here. A handful of fresh parsley at the end keeps it feeling light and fresh despite how deeply comforting the whole thing is.

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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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