Carrageenan Free Hawaiian Kalua Pulled Pork

Smoky, tender, and deeply savory, this slow-cooked pulled pork brings the spirit of a traditional Hawaiian imu pit right into your kitchen. The pork shoulder is rubbed with sea salt, turmeric, and ginger, then wrapped in banana leaves and left to braise low and slow until it practically falls apart on its own. Coconut aminos and apple cider vinegar stand in for any soy or additive-heavy sauces, keeping the ingredient list clean and straightforward. For anyone navigating a carrageenan-free lifestyle, the tricky part is usually processed condiments and marinades — this recipe sidesteps all of that by building its flavor from whole spices and pantry staples you can easily verify. The banana leaves do more than look impressive; they trap steam and impart a subtle earthy aroma that makes the finished pork taste genuinely special. After eight hours on low, the bone slides free and the meat shreds into glossy, juice-soaked strands that are absolutely perfect piled onto rice, tucked into a bun, or eaten straight off the cutting board.

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