Nightshade Free Maple Garlic Pulled Pork

Pulled pork is one of those dishes that usually leans hard on tomato-based sauces and smoky paprika — both off the table when you're avoiding nightshades. This version takes a completely different route and honestly ends up tasting even more interesting for it. The braising liquid is built on smashed garlic, sweet maple syrup, coconut aminos, and a splash of apple cider vinegar, which together create a glossy, savory-sweet sauce that clings to every strand of shredded meat. The pork shoulder gets a warm spice rub of turmeric, ginger, and Ceylon cinnamon before it's seared hard in coconut oil — that step builds a deep, caramelized crust that makes the whole braise taste richer. Low and slow in a Dutch oven does the rest of the work, breaking the meat down until it pulls apart effortlessly and soaks up all that reduced, glossy braising liquid. Bone broth adds body to the sauce without any thickeners or additives, so the final texture is naturally luscious. This is the kind of recipe that makes a big batch and gets better as it sits, making it ideal for meal prep or feeding a crowd. Scatter some fresh parsley over the top before serving and you've got a dish that looks and tastes like it took far more effort than it did.

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