Soy 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 irresistible smell before you've even sat down to eat, and this version delivers serious depth of flavor through a warm spice rub of turmeric, ginger, and Ceylon cinnamon. The sauce is where things get really interesting — smashed garlic, sweet maple syrup, coconut aminos, and a splash of apple cider vinegar come together in a braising liquid that reduces into something glossy and almost caramel-like by the time the pork is done. Coconut aminos stand in for traditional soy-based sauces here, giving you that savory, umami-rich backbone without any soy whatsoever, which is a genuine win for anyone navigating ingredient labels on bottled condiments. The pork shoulder braises low and slow in a Dutch oven until it hits that magical 195–205°F range where it practically falls apart at the touch of a fork. After a quick rest and a few minutes of reducing the braising liquid, you shred the meat and toss it right back into the sauce so every strand gets fully coated. It's the kind of recipe that looks and tastes like you spent all day on it — which, technically, you did, but most of that time was completely hands-off. Finish with a scatter of fresh parsley and serve it however you like.

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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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