Pistachio 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 your whole kitchen smell incredible for hours, and this version delivers serious depth of flavor without relying on any of the usual store-bought sauces that can hide unexpected ingredients. The pork shoulder gets rubbed with a warm blend of turmeric, ginger, and Ceylon cinnamon before being seared hard in coconut oil — that crust is where a lot of the magic happens. From there, it braises low and slow in a Dutch oven with smashed garlic, maple syrup, coconut aminos, apple cider vinegar, and bone broth until it's completely fall-apart tender. The braising liquid then gets reduced into a glossy, savory-sweet sauce that coats every strand of shredded meat. Every ingredient in this recipe is straightforward and easy to verify, so you never have to second-guess what's in the pot. It's the kind of dish that works just as well for a relaxed Sunday dinner as it does for feeding a crowd, and the leftovers — if there are any — taste 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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