Citrus 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 magic starts with a simple rub of coarse sea salt, turmeric, and ground ginger, which builds a bold, earthy crust on the pork shoulder before it ever hits the slow cooker. Banana leaves line the pot and gently steam the meat as it cooks, infusing it with a subtle, grassy aroma that makes the whole dish feel genuinely special. Coconut aminos and a splash of apple cider vinegar add depth and a gentle tang without any citrus fruit in sight ā a real win when so many Hawaiian-inspired recipes lean on pineapple juice or orange zest. After eight hours on low, the bone slides free and the pork shreds into impossibly juicy, flavor-soaked strands that practically melt on contact. Tossed back into the cooking juices and seasoned to taste, it's the kind of dish that disappears fast whether you're piling it into bowls, stuffing it into rolls, or eating it straight off the cutting board.
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Learn more āIngredients
8 servings
- 4 lb bone-in pork shoulder (boston butt)
- 2 tbsp coarse sea salt
- 1 tsp ground turmeric
- Ā½ tsp ground ginger
- 2 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- 1 tbsp coconut oil
- 2 large banana leaves, thawed if frozen (or 4 large ti leaves)
- Ā½ cup water
- Ā½ tsp liquid smoke (optional)
Instructions
- 1
In a small bowl, combine the coarse sea salt, turmeric, and ground ginger. Pat the pork shoulder dry with paper towels, then rub the spice mixture all over the surface, pressing it into any crevices.
- 2
In the same small bowl, stir together the coconut aminos, apple cider vinegar, coconut oil, and liquid smoke, if using. Set aside.
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