Hazelnut Free Maple Garlic Pulled Pork

Slow-braised pulled pork is the kind of meal that fills the whole house with an aroma so good it's hard to wait for dinner. This version gets its depth from a warm spice rub of turmeric, ginger, and Ceylon cinnamon, then braises low and slow in a glossy sauce built from pure maple syrup, coconut aminos, apple cider vinegar, and bone broth. The result is fall-apart tender pork with a sweet, savory, slightly tangy finish that tastes like it took way more effort than it did. Tree nut allergies can make sauces and spice blends tricky — store-bought versions often sneak in unexpected ingredients — but every component here is straightforward and easy to verify. Coconut oil and coconut aminos do the heavy lifting in place of anything that could be a concern, and the braising liquid reduces into a naturally rich glaze without any added thickeners. After a long, gentle braise, the pork shreds effortlessly and soaks up every bit of that sauce before being finished with fresh parsley. Pile it over rice, stuff it into lettuce cups, or just eat it straight from the pot — no judgment.

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