Seed Oil Free Maple Garlic Pulled Pork

Total time4 hr 20 min

Prep time20 min

Cook time4 hr

4.5

(25)

Slow-braised pulled pork is one of those dishes that fills the whole house with an aroma so good it feels unfair to anyone who isn't eating it. This version builds deep, complex flavor from a spice rub of turmeric, ginger, and Ceylon cinnamon before the pork even hits the heat, and the braising liquid — maple syrup, coconut aminos, apple cider vinegar, and bone broth — reduces into a glossy, savory-sweet sauce that coats every shred. Coconut oil handles the searing and keeps the whole recipe completely free of industrially processed vegetable and seed oils, which are notoriously hard to avoid in store-bought sauces and marinades. The Dutch oven does the heavy lifting here: a long, low braise transforms a bone-in pork shoulder into something so tender it practically falls apart on its own. Reducing the braising liquid while the meat rests is a small step that pays off enormously, concentrating all those garlic and thyme notes into something that tastes like it took far more effort than it did. Pile it over rice, stuff it into lettuce cups, or just eat it straight from the pot — no judgment.

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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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