Gelatin Free Maple Garlic Pulled Pork
Slow-braised pulled pork is one of those dishes that fills the whole house with an aroma so good it feels unfair to anyone who isn't eating it. This version builds serious depth through a spice rub of turmeric, ginger, and Ceylon cinnamon before the pork shoulder ever hits the heat, and the Dutch oven braise does the rest of the heavy lifting over several hours. The sauce leans on pure maple syrup, coconut aminos, apple cider vinegar, and bone broth — no thickeners, no shortcuts, just ingredients that reduce down into something glossy and genuinely craveable. Many store-bought pulled pork sauces and seasoning packets sneak in gelatin-based additives or stabilizers, so making this entirely from scratch means you know exactly what's in every bite. Searing the pork until deeply browned on all sides before braising is the step that separates good pulled pork from great pulled pork, and it's worth every minute. Once the meat hits that 195–205°F sweet spot, it shreds into long, tender strands that soak up every drop of that reduced, sticky sauce. Finish with a scatter of fresh parsley if you like a little brightness, and get ready for this one to become a regular request.
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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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