AIP Friendly Hawaiian Kalua Pulled Pork

Few dishes capture the spirit of a Hawaiian imu pit quite like slow-cooked kalua pork, and this version delivers that deep, smoky tenderness without ever leaving your kitchen. The bone-in pork shoulder is rubbed with sea salt, turmeric, and ginger, then wrapped in banana leaves and left to braise low and slow for eight hours until the meat practically falls apart on its own. Coconut aminos stand in for soy sauce, bringing that savory umami depth while keeping the ingredient list completely in line with autoimmune protocol guidelines — no nightshades, no grains, no legumes, nothing that sneaks in through a bottled sauce. That swap is one of the trickier parts of adapting Hawaiian-style recipes, and coconut aminos nail it so well you won't miss a thing. Apple cider vinegar and a touch of coconut oil round out the braising liquid, adding brightness and richness that meld beautifully with the pork's natural juices over the long cook. The banana leaves do more than look impressive — they trap steam and impart a subtle, grassy sweetness that makes the finished meat taste genuinely special. This recipe serves eight, so it's ideal for meal prepping through the week or feeding a crowd without spending your whole day in the kitchen.

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