Rice Free Maple Garlic Pulled Pork

Slow-braised and falling-apart tender, this pulled pork is the kind of deeply satisfying comfort food that makes the whole house smell incredible for hours. The spice rub — turmeric, ginger, and Ceylon cinnamon — gives the pork shoulder a warm, aromatic crust before it ever hits the braising liquid, and that initial sear in coconut oil builds a rich, caramelized foundation you just can't skip. Pure maple syrup and coconut aminos create a sauce that's sweet, savory, and just a little tangy from the apple cider vinegar, all of it reducing into something glossy and gorgeous by the time the meat is done. Because the whole dish is built around a bone-in pork shoulder braised low and slow in a Dutch oven, there's no grain filler, no starchy thickener, and no hidden rice-based ingredient to worry about — the sauce thickens naturally on its own. Coconut aminos stand in beautifully for soy sauce without bringing any grain derivatives along for the ride, which makes this a smart pick when you're navigating ingredient labels carefully. Shred it with two forks, toss it back through that reduced braising liquid, and finish with a handful of fresh parsley if you like a little brightness. Pile it over roasted vegetables, stuff it into lettuce cups, or just eat it straight from the pot — no judgment here.

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