Wheat Free Hawaiian Kalua Pulled Pork

Traditional Hawaiian kalua pork is slow-cooked in an underground imu oven, but this slow cooker version captures that same deep, smoky tenderness without leaving your kitchen. The pork shoulder is rubbed with sea salt, turmeric, and ginger, then wrapped in banana leaves that steam the meat from the inside out, infusing it with a subtle earthy fragrance as it cooks low and slow for eight hours. Instead of soy sauce, coconut aminos bring that savory, umami-rich depth — making this completely free of wheat and gluten without sacrificing any of the bold flavor you'd expect. Apple cider vinegar and a touch of liquid smoke round out the braising liquid, giving the finished pork a complexity that tastes like it took far more effort than it did. When the meat hits 195°F, it practically falls apart on its own — shredding into juicy, flavor-soaked strands that get tossed right back into the cooking juices. Pile it over rice, stuff it into lettuce cups, or serve it straight from the slow cooker at your next gathering. It's the kind of dish that disappears fast and has everyone asking what your secret is.

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