Mustard 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 bathed in coconut aminos and apple cider vinegar before being wrapped in banana leaves and left to transform over eight low-and-slow hours. Those banana leaves aren't just for show — they trap steam and impart a subtle, earthy fragrance that makes the finished meat taste genuinely special. For anyone navigating a mustard sensitivity, pulled pork can be a minefield of store-bought sauces and spice blends that sneak in mustard flour or mustard seed, but every ingredient here is clean and straightforward. Coconut aminos step in beautifully as the umami backbone, delivering that deep, slightly sweet savoriness without any of the usual concerns. The pork shreds into impossibly juicy strands that soak up the cooking juices, making every bite rich and satisfying. Pile it over rice, tuck it into a bun, or eat it straight from the slow cooker — no judgment.

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