Walnut Free Maple Garlic Pulled Pork

Total time4 hr 20 min

Prep time20 min

Cook time4 hr

4.5

(25)

Slow-braised and deeply saucy, this pulled pork is the kind of dish that fills your whole kitchen with an irresistible smell long before it ever hits the table. A blend of turmeric, ginger, and Ceylon cinnamon gets rubbed into the pork shoulder before it's seared hard in coconut oil, building a caramelized crust that makes the finished sauce taste like it's been working all week. Pure maple syrup and coconut aminos form the backbone of the braising liquid, giving you that sweet-savory depth without any of the usual soy or refined sugar concerns. After a long, low braise in the Dutch oven, the meat shreds apart effortlessly and gets tossed back into the reduced, glossy sauce — every strand coated and rich. Pulled pork recipes can sometimes sneak in unexpected add-ins like Worcestershire sauce or bottled barbecue blends that hide unwanted ingredients, but this one keeps the whole ingredient list clean and straightforward. It's equally at home piled onto a baked potato, tucked into lettuce wraps, or served straight from the pot with nothing but a fork.

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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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