Slow-braised pulled pork is the kind of meal that fills the whole house with an aroma so good people start wandering into the kitchen hours before dinner is ready. This version builds deep, complex flavor from a spice rub of turmeric, ginger, and Ceylon cinnamon before the pork shoulder gets seared hard in coconut oil and then low-and-slow braised in a sauce of pure maple syrup, coconut aminos, apple cider vinegar, and bone broth. The result is fall-apart tender meat with a glossy, sweet-savory sauce that you'll want to spoon over everything. Because every component here is naturally grain-free — no soy sauce, no Worcestershire, no condiments with hidden grain derivatives — it's a genuinely worry-free option for anyone navigating grain sensitivities, including rye. The braising liquid gets reduced right in the Dutch oven after the pork comes out, concentrating all those garlicky, maple-kissed drippings into a sauce that coats every shred. It's a low-effort, high-reward cook that rewards patience, and leftovers — if there are any — taste even better the next day.
About FigFig 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 →6 servings
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.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
