Citric Acid Free Hawaiian Kalua Pulled Pork

Slow-cooked pork shoulder wrapped in banana leaves and kissed with a touch of liquid smoke — this dish brings the spirit of an underground Hawaiian imu right into your kitchen. The seasoning blend of sea salt, turmeric, and ginger creates a deeply savory crust, while coconut aminos add a rich, umami depth that makes every shred of meat irresistible. For anyone navigating a citric acid sensitivity, this recipe is a genuine find — there are no citrus juices, no citric acid-laced condiments, and no hidden additives to second-guess. The apple cider vinegar provides just enough brightness to balance the richness without triggering any concerns, and the coconut aminos stand in beautifully for soy sauce without any of the usual problematic preservatives. After eight hours on low, the pork practically falls apart on its own, soaking up all those fragrant juices before you even pick up a fork. Pile it onto rice, tuck it into lettuce wraps, or serve it straight from the slow cooker — however you go, this is the kind of meal that disappears fast.

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