Gluten Free Maple Garlic Pulled Pork
Slow-braised pulled pork is one of those deeply satisfying dishes that feels like it took serious skill, but mostly just takes patience — and this version delivers big on flavor without a single grain of gluten in sight. The pork shoulder gets rubbed down with turmeric, ginger, and Ceylon cinnamon before being seared hard in coconut oil, building a crust that locks in all that richness before the long braise even begins. Coconut aminos stand in for soy sauce in the braising liquid, keeping things completely wheat-free while still delivering that savory, umami depth you'd expect from a great pulled pork sauce. Pure maple syrup and apple cider vinegar round out the flavor with just the right balance of sweet and tangy, and the bone broth keeps the meat impossibly moist through hours in the oven. After a low-and-slow braise in a Dutch oven, the pork shreds apart effortlessly and gets tossed back into the reduced, glossy sauce — which is honestly the move that takes it from good to unforgettable. It's the kind of recipe that fills your kitchen with an aroma so good that everyone will be hovering before it even hits the table. Pile it over rice, stuff it into lettuce cups, or just eat it straight from the pot — no judgment here.
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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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