Nitrate & Nitrite Free Maple Garlic Pulled Pork

Slow-braised pulled pork is the kind of meal that fills the whole house with an irresistible smell before you've even sat down to eat. The challenge with most pulled pork recipes is that conventional cured cuts and store-bought sauces are loaded with preservatives — so building this one from scratch with a bone-in pork shoulder and a clean, from-scratch sauce is the move. A warming spice rub of turmeric, ginger, and Ceylon cinnamon goes on first, then the meat gets a deep, caramelized sear in coconut oil before a long, low braise in a Dutch oven does all the heavy lifting. The sauce comes together from smashed garlic, yellow onion, pure maple syrup, coconut aminos, apple cider vinegar, and bone broth — every ingredient chosen with intention, nothing hidden. After nearly four hours in the oven, the pork shreds into long, silky strands that soak up that glossy, slightly sweet braising liquid like a dream. It's the kind of deeply satisfying comfort food that proves you don't have to sacrifice anything to eat clean — just a little patience and a good Dutch oven.

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