Pregnancy Friendly Maple Garlic Pulled Pork
Slow-braised pulled pork is one of those deeply satisfying meals that feels indulgent but is built on genuinely nourishing ingredients — exactly what you want when you're cooking with extra care. The pork shoulder is rubbed with turmeric, ginger, and Ceylon cinnamon before getting a proper sear, then it braises low and slow in a glossy sauce of maple syrup, coconut aminos, apple cider vinegar, and bone broth until it's completely fall-apart tender. Coconut aminos stand in for soy sauce, keeping the recipe free from additives and preservatives that can be worth avoiding during pregnancy, and the bone broth adds a quiet richness that store-bought shortcuts simply can't replicate. The internal temperature guidance baked right into the instructions — targeting well above the safe minimum before pulling — takes the guesswork out of food safety, which matters a lot right now. Once the pork is shredded and tossed back into that reduced, glossy braising liquid, every strand is coated in sweet, savory, garlicky goodness. A handful of fresh parsley over the top keeps things bright and fresh. It's the kind of cozy, crowd-pleasing dinner that works just as well for a quiet weeknight as it does for feeding a table full of people.
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Learn more →Ingredients
6 servings
For the pork
- 3 lb bone-in pork shoulder (boston butt)
Ingredient noteCook all meat thoroughly when pregnant.
- 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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