Pecan 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 meal that makes the whole house smell incredible, and this version delivers serious depth of flavor with a sauce built on pure maple syrup, coconut aminos, and a generous hit of garlic. The pork shoulder gets rubbed down with turmeric, ginger, and Ceylon cinnamon before a hard sear in coconut oil — that crust is where a lot of the magic happens. From there, it braises low and slow in a Dutch oven until it's practically falling apart on its own, soaking up every bit of that sweet, savory, tangy braising liquid. Tree nut allergies can make a lot of barbecue-style sauces a minefield, but every ingredient here is straightforward and easy to verify — no hidden nut-based thickeners or ambiguous spice blends to second-guess. The sauce gets reduced after the pork comes out, turning glossy and concentrated before the shredded meat goes back in for a final toss. It's the kind of recipe that works just as well for a laid-back Sunday dinner as it does for feeding a crowd, and the leftovers — if there are any — are arguably even better the next day.

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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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