Sesame 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 deeply satisfying dishes that fills the whole kitchen with an irresistible smell, and this version delivers on every level. The pork shoulder gets rubbed with turmeric, ginger, and Ceylon cinnamon before being seared until deeply golden, building a rich, caramelized crust that carries flavor all the way through the braise. Coconut aminos stand in for soy-based sauces here, which means the whole dish stays completely free of sesame and its common companions — no label-scanning required. Pure maple syrup and apple cider vinegar balance the savory depth of the bone broth, creating a glossy, slightly sweet sauce that gets reduced right in the Dutch oven after the pork is done. After three and a half to four hours in the oven, the meat shreds effortlessly into long, saucy strands that are perfect piled onto a plate or tucked into whatever you're serving alongside. A scatter of fresh parsley at the end adds a bright, herby finish that cuts through the richness beautifully. This is the kind of low-effort, high-reward cooking that makes a weekend afternoon feel very well spent.

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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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