Shellfish Free Maple Garlic Pulled Pork

Slow-braised pulled pork is one of those dishes that fills the whole house with an aroma so good it feels almost unfair to everyone who isn't eating it. This version layers warm spices — turmeric, ginger, and Ceylon cinnamon — into a deeply savory-sweet sauce built from pure maple syrup, coconut aminos, apple cider vinegar, and bone broth, giving every strand of meat a rich, glossy coating that tastes like it took far more effort than it did. The pork shoulder gets a proper sear in coconut oil first, building a caramelized crust before the whole Dutch oven goes low and slow in the oven for several hours until the meat is fall-apart tender. Once it's shredded and tossed back into the reduced braising liquid, the sauce clings to every piece in the most satisfying way. Pulled pork recipes can sometimes sneak in soy sauce, Worcestershire, or other condiments that raise concerns for people avoiding shellfish-derived ingredients — here, coconut aminos do all the umami heavy lifting without any of that worry. The ingredient list is clean and straightforward, so you know exactly what's going into the pot. Finish with a scatter of fresh parsley and serve it however you like — piled high, tucked into lettuce wraps, or honestly just eaten straight from the pot.

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