Soy Free Hawaiian Kalua Pulled Pork

Traditional Hawaiian kalua pork gets its soul from slow cooking and smoke, and this slow cooker version absolutely delivers on that promise. The pork shoulder is rubbed with sea salt, turmeric, and ginger before being wrapped in banana leaves, which trap steam and infuse the meat with a subtle, earthy fragrance as it cooks low and slow for eight hours. Instead of soy sauce — which shows up in a lot of shortcut kalua recipes — coconut aminos bring that savory, umami depth without any soy in sight, making this a genuinely safe option for anyone navigating a soy-free kitchen. Apple cider vinegar adds a gentle brightness that balances the richness of the pork, and a touch of liquid smoke rounds everything out if you want that authentic imu-pit character. By the time it's done, the bone slides free and the meat shreds into impossibly tender, juicy strands that soak up every drop of the cooking liquid. Pile it over rice, stuff it into sliders, or eat it straight off the cutting board — no judgment here.

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