Xanthan Gum 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's almost unfair to everyone waiting at the table. This version builds deep, complex flavor through a spice rub of turmeric, ginger, and Ceylon cinnamon, a long Dutch oven braise, and a glossy sauce made from pure maple syrup, coconut aminos, apple cider vinegar, and bone broth. Every single ingredient is naturally free of xanthan gum — no thickeners, no stabilizers, no label-reading anxiety — because the sauce reduces down on its own into something rich and clingy without any additives at all. Searing the pork shoulder first is the move that makes everything else taste better, locking in color and building those caramelized bits that dissolve into the braising liquid. After three and a half to four hours in the oven, the meat shreds apart with almost no effort, soaking up every drop of that sweet-savory sauce. It's the kind of low-effort, high-reward cooking that makes a weekend afternoon feel completely worth it. Finish with a handful of fresh parsley and serve straight from the pot.

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