Cinnamon Free Hawaiian Kalua Pulled Pork

Smoky, tender, and deeply savory, this slow-cooked Hawaiian pulled pork delivers the kind of fall-apart texture that makes people go back for seconds before they've even finished their first plate. The magic comes from wrapping the pork shoulder in banana leaves inside the slow cooker, which traps steam and infuses the meat with a subtle earthy aroma that's hard to replicate any other way. Coconut aminos and apple cider vinegar build a rich, umami-forward baste that keeps every shred juicy and flavorful without relying on any warming spices that can sneak into traditional rubs and marinades. For anyone navigating a cinnamon sensitivity, that's actually a bigger challenge than it sounds — so many pulled pork recipes lean on spice blends, barbecue sauces, or store-bought seasonings that quietly include it. Here, the seasoning is straightforward: coarse sea salt, turmeric, and ginger do all the heavy lifting, and every ingredient is clearly accounted for. After eight hours on low, the bone slides right out and the meat shreds effortlessly, soaking back up the cooking juices for maximum flavor. Pile it over rice, stuff it into rolls, or serve it straight from the slow cooker — it's a crowd-pleaser that happens to be completely safe for your table.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →