Honey Free Maple Garlic Pulled Pork

Total time4 hr 20 min

Prep time20 min

Cook time4 hr

4.5

(25)

Pulled pork this tender and deeply flavored feels like a weekend project worth every minute. The pork shoulder gets a warm spice rub of turmeric, ginger, and Ceylon cinnamon before a hard sear in coconut oil, building a crust that pays off big once the long braise gets going. Pure maple syrup steps in as the sweetener here — no honey anywhere in the recipe — so the sticky-sweet depth in the sauce comes entirely from that rich, caramel-forward syrup alongside coconut aminos and apple cider vinegar. After nearly four hours in the oven, the meat shreds into long, glossy strands that soak up every bit of the reduced braising liquid. Smashed garlic, yellow onion, fresh thyme, and bone broth round out a sauce that tastes like it took far more effort than it actually did. Finish with a handful of fresh parsley if you like a little brightness, and get ready for a dish that disappears fast.

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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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