Paleo Hawaiian Kalua Pulled Pork

Smoky, tender, and deeply savory, this slow-cooked pulled pork draws on the spirit of traditional Hawaiian imu cooking — where a whole pig is buried with hot stones and banana leaves to steam low and slow for hours. That same magic happens right in your slow cooker, with banana leaves lining the pot to perfume the meat as it breaks down into impossibly juicy, shreddable strands. The seasoning keeps things clean and ancestral: coarse sea salt, turmeric, ginger, coconut aminos, and apple cider vinegar do all the heavy lifting without a drop of soy sauce or refined sugar in sight. Coconut aminos are the quiet hero here — they deliver that umami depth you'd expect from a soy-based sauce while keeping everything grain-free and compliant. A touch of liquid smoke is optional but adds that outdoor-fire character if you want to lean into the authentic pit-roast vibe. After eight hours on low, the bone slides free and the meat falls apart with almost no effort, soaking back up the rich pan juices before serving. Whether you pile it over cauliflower rice, tuck it into lettuce wraps, or eat it straight from the pot, this is the kind of recipe that makes clean eating feel like anything but a compromise.

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