Paleo Maple Garlic Pulled Pork

Slow-braised pulled pork is one of those dishes that feels like a reward for patience, and this version delivers deep, complex flavor from a spice rub of turmeric, ginger, and Ceylon cinnamon before the meat even hits the pot. The pork shoulder gets a hard sear in coconut oil to build a caramelized crust, then braises low and slow in a sauce built from coconut aminos, pure maple syrup, apple cider vinegar, and bone broth — every ingredient intentionally chosen to keep things grain-free and refined-sugar-free without sacrificing an ounce of richness. Coconut aminos do the heavy lifting that soy sauce usually handles, bringing that savory, umami depth you'd expect from a great pulled pork without any of the legume-based ingredients that can be tricky to navigate. After three and a half to four hours in the oven, the meat shreds apart with almost no effort, and the braising liquid gets reduced into a glossy, garlicky sauce that coats every strand. It's the kind of meal that fills the whole kitchen with an incredible smell and tastes even better than it looks. Serve it straight from the pot with a scatter of fresh parsley and watch it disappear fast.

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