Macadamia Free Maple Garlic Pulled Pork

Slow-braised pulled pork has a way of making any meal feel like an occasion, and this version delivers serious depth of flavor with a sauce built from pure maple syrup, coconut aminos, and a whole head of smashed garlic. The pork shoulder gets rubbed down with turmeric, ginger, and Ceylon cinnamon before it's seared hard in coconut oil — that crust is where so much of the final flavor comes from. A long, low braise in the Dutch oven does the heavy lifting, breaking the meat down until it shreds into long, silky strands with almost no effort. Once the pork is pulled, the braising liquid gets reduced into a glossy, sweet-savory sauce that coats every bite. The whole ingredient list is refreshingly straightforward — no nuts, no hidden fillers, just pantry staples and good-quality meat. It's the kind of recipe that works equally well piled onto a plate with roasted vegetables or tucked into whatever vessel you're serving it in. A scatter of fresh parsley at the end keeps things bright and pulls the whole dish together.

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