MSG Free Maple Garlic Pulled Pork
Slow-braised pulled pork is one of those dishes that fills the whole house with an irresistible smell before you've even sat down to eat, and this version delivers deep, layered flavor without a single packet of seasoning or store-bought sauce to worry about. That matters more than it sounds — a lot of commercial spice blends, sauces, and broths quietly sneak in glutamates or flavor enhancers that can be hard to spot on a label. Here, every ingredient is straightforward and clean: a warm spice rub of turmeric, ginger, and Ceylon cinnamon, a braising liquid built from pure maple syrup, coconut aminos, apple cider vinegar, and bone broth, and nothing else doing the heavy lifting. The pork shoulder gets seared until deeply golden in coconut oil, then braises low and slow in a Dutch oven for several hours until it practically falls apart on its own. Once the braising liquid reduces into a glossy, slightly sweet-savory sauce, you toss the shredded meat right back in to soak up every last drop. The result is tender, pull-apart pork with a richness that tastes like it took far more effort than it actually did — perfect piled high on its own or alongside whatever sides you love most.
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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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