Paraben Free Maple Garlic Pulled Pork

Total time4 hr 20 min

Prep time20 min

Cook time4 hr

4.5

(25)

Slow-braised pulled pork is the kind of dish that fills the whole house with an aroma so good it's hard to wait for dinner. This version layers warm spices — turmeric, ginger, and Ceylon cinnamon — into a deeply savory-sweet sauce built from pure maple syrup, coconut aminos, apple cider vinegar, and bone broth, so every strand of pork is coated in something genuinely complex and satisfying. Parabens are synthetic preservatives that sneak into a surprising number of bottled sauces and condiments, but this recipe builds its entire flavor profile from scratch using whole, recognizable ingredients with no need for anything processed or shelf-stabilized. The pork shoulder gets a proper sear in coconut oil before a long, low braise in the Dutch oven — that step alone is what takes the texture from good to absolutely fall-apart tender. Once it hits that 195–205°F sweet spot, the meat shreds effortlessly and drinks up the reduced, glossy braising liquid like it was made for it. Serve it over rice, tucked into lettuce cups, or straight from the pot with a handful of fresh parsley — honestly, no one will be complaining either way.

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 →

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!