Red Meat Allergy Friendly Hawaiian Kalua Pulled Pork
Total time8 hr 20 min
Prep time20 min
Cook time0 min
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Learn more →Ingredients
8 servings
- 4 lb bone-in pork shoulder (boston butt)See all
Simple Truth Boneless & Skinless Chicken Thighs
Simple Truth Organic® Air-Chilled Boneless Skinless Chicken Thighs
Nature's Promise Natural Boneless Skinless Chicken Thighs Fresh
Signature Farms Boneless Skinless Chicken Thighs Value Pack - 3 Lb
Nature's Promise Boneless Skinless Chicken Thigh Family PackChef's tipUse the same weight of boneless chicken thighs and cut them as directed. For thin slices, skewers, stir-fries, or frying, cook to 165°F (74°C). For covered braises, cook about 45 minutes; for a slow cooker, use 3 to 4 hours on low. - 2 tbsp coarse sea salt
- 1 tsp ground turmeric
- ½ 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)
- ½ cup water
- ½ 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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