Turkey Free Maple Garlic Pulled Pork

Pulled pork this deeply flavored and fall-apart tender is the kind of dish that makes a whole house smell incredible for hours. A bone-in pork shoulder gets rubbed with turmeric, ginger, and Ceylon cinnamon before being seared in coconut oil until every side is beautifully caramelized — that crust is where so much of the flavor lives. The braising liquid is where things get really interesting: smashed garlic, sweet maple syrup, coconut aminos, apple cider vinegar, and bone broth all come together into a glossy, savory-sweet sauce that soaks into every strand of shredded meat. A low-and-slow oven braise of nearly four hours does the heavy lifting, coaxing the shoulder into that coveted pull-apart texture without any fuss. Because the whole recipe leans on whole-food pantry staples and a single Dutch oven, there's no need to scan labels for hidden poultry-derived additives or fillers that sneak into so many store-bought sauces and seasonings. Once the pork is shredded and tossed back into the reduced sauce, it's rich, glossy, and ready to pile onto whatever you're serving it with — a fresh scatter of flat-leaf parsley adds a bright finish that cuts right through the richness.

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