Lupin Free Maple Garlic Pulled Pork

Sweet, savory, and deeply aromatic, this slow-braised pork shoulder is the kind of meal that fills the whole house with an irresistible smell long before it hits the table. A blend of turmeric, ginger, and Ceylon cinnamon forms a bold dry rub that gets seared into the meat before a long, low braise does all the heavy lifting. The sauce — built from pure maple syrup, coconut aminos, apple cider vinegar, and bone broth — reduces into something glossy and complex that coats every strand of pulled pork beautifully. Lupin flour and lupin-based protein ingredients have quietly crept into a surprising number of packaged sauces, spice blends, and meat products, making store-bought pulled pork a real minefield. Every component here is straightforward and easy to verify, so you stay in full control from start to finish. The coconut aminos bring that deep, umami-rich backbone you'd normally expect from soy sauce, without any of the usual label-reading stress. After three and a half to four hours in the Dutch oven, the pork shreds apart with almost no effort, and tossing it back through the reduced braising liquid means every bite is saucy and packed with flavor. A handful of fresh parsley over the top is all it needs.

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