Oats Free Maple Garlic Pulled Pork

Total time4 hr 20 min

Prep time20 min

Cook time4 hr

4.5

(25)

Slow-braised pulled pork is one of those deeply satisfying dishes that fills the whole kitchen with warmth, and this version delivers serious flavor through a clever combination of pure maple syrup, coconut aminos, and a fragrant spice rub built from turmeric, ginger, and Ceylon cinnamon. The pork shoulder gets seared until deeply golden in a Dutch oven before a long, low braise in bone broth and apple cider vinegar transforms it into something genuinely pull-apart tender. Because every ingredient here is naturally grain-free, there's no need to scrutinize labels for hidden fillers or thickeners that can sneak into store-bought sauces and spice blends. The braising liquid reduces down into a glossy, savory-sweet sauce that coats every shredded strand — no bottled barbecue sauce required. It's the kind of recipe that rewards patience, and the result is rich, layered, and completely crowd-pleasing whether you pile it onto a plate or serve it family-style straight from the pot.

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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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