Nutmeg Free Maple Garlic Pulled Pork

Pulled pork is one of those dishes that feels like pure comfort, and this braised version delivers serious depth of flavor without relying on the warm, slightly medicinal spice that sneaks into so many slow-cooked recipes. Instead, the seasoning leans on turmeric, ginger, and Ceylon cinnamon to build a complex, aromatic crust that smells incredible the moment it hits the hot Dutch oven. A long, slow braise in a mixture of maple syrup, coconut aminos, apple cider vinegar, and bone broth transforms a bone-in pork shoulder into something impossibly tender — the kind of meat that practically falls apart when you look at it. The braising liquid gets reduced down into a glossy, sweet-savory sauce that coats every strand of shredded pork, so nothing goes to waste. Searing the shoulder first is the move that makes the whole dish — those deeply browned bits on the bottom of the pot dissolve into the braise and add a richness that you just can't shortcut. Serve it straight from the pot with a scatter of fresh parsley, and don't be surprised when everyone asks for seconds before they've finished their first plate.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →