MSG 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 without any of the digging. The magic starts with a simple rub of coarse sea salt, turmeric, and ginger, then the pork gets wrapped in banana leaves inside the slow cooker ā a technique that traps steam and infuses the meat with a subtle, earthy fragrance you just can't fake. Coconut aminos stand in for soy sauce here, delivering that rich umami depth without any added glutamates, which makes this a smart swap for anyone keeping a close eye on hidden additives in their food. Apple cider vinegar and a touch of coconut oil round out the braising liquid, keeping everything balanced and bright. After eight hours on low, the bone slides right out and the pork shreds into impossibly juicy, pull-apart strands that soak up every drop of those flavorful cooking juices. It's the kind of dish that fills your whole house with an aroma that makes everyone wander into the kitchen asking when dinner is ready. Pile it over steamed rice, stuff it into sliders, or eat it straight from the slow cooker ā no judgment here.
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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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