Wheat Free Maple Garlic Pulled Pork

Total time4 hr 20 min

Prep time20 min

Cook time4 hr

4.5

(25)

Slow-braised pulled pork is the kind of dish that fills the whole house with an aroma so good it's hard to wait for dinner. This version builds serious depth of flavor through a spice rub of turmeric, ginger, and Ceylon cinnamon before the pork shoulder ever hits the heat, and then a long, low braise in maple syrup, coconut aminos, apple cider vinegar, and bone broth does the rest of the work for you. Coconut aminos stand in for soy sauce seamlessly here, delivering that savory, umami-rich backbone without any wheat or gluten concerns — no label-scanning required. The braising liquid gets reduced down into a glossy, slightly sweet-and-tangy sauce that coats every strand of shredded meat, so nothing goes to waste. Searing the pork shoulder until deeply browned before braising is the step that separates good pulled pork from truly great pulled pork, and it's worth every extra minute at the stove. Once it's fork-tender and falling apart, all you need is a scatter of fresh parsley and whatever sides you love. It's the kind of low-effort, high-reward centerpiece that earns a permanent spot in your rotation.

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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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