Dairy-Free BBQ Pulled Pork Sandwich
Indulge in the ultimate comfort food with this Dairy-Free BBQ Pulled Pork Sandwich recipe! Perfectly seasoned with a smoky, spiced dry rub, the pork shoulder is slow-cooked to tender perfection in a blend of apple cider vinegar and chicken broth before being drenched in rich, dairy-free BBQ sauce. Every bite is bursting with flavor, complemented by the creamy crunch of dairy-free coleslaw. With its gluten-free option and dairy-free ingredients, this recipe is an excellent choice for those with dietary restrictions. Whether you’re hosting a backyard barbecue or looking for a satisfying weeknight meal, these pulled pork sandwiches served on soft, toasted buns are guaranteed to please. Easy to prepare with minimal effort, this crowd-pleasing dish is the ultimate fusion of smoky sweetness and tangy goodness. Perfect for meal prep or sharing, it’s a dish you won’t want to miss!
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Recipe Information
Ingredients
- 3 pounds Pork shoulder (or Boston butt)
- 1 tablespoon Onion powder
- 1 tablespoon Garlic powder
- 2 teaspoons Smoked paprika
- 1 teaspoon Ground black pepper
- 1 teaspoon Salt
- 0.5 teaspoon Cayenne pepper
- 2 tablespoons Brown sugar
- 0.5 cup Apple cider vinegar
- 1 cup Chicken broth
- 1 cup Dairy-free BBQ sauce
- 8 Dairy-free burger buns
- 2 cups Coleslaw (without dairy)
Instructions
In a small bowl, mix together the onion powder, garlic powder, smoked paprika, black pepper, salt, cayenne pepper, and brown sugar to create a dry rub.
Rub the spice mixture evenly over the pork shoulder, ensuring all sides are well coated.
Place the seasoned pork shoulder into a slow cooker.
Pour the apple cider vinegar and chicken broth around the pork in the slow cooker.
Cover the slow cooker and cook on low for 8 hours, or until the pork is tender and can be easily shredded with a fork.
Once cooked, carefully remove the pork from the slow cooker and place it onto a large cutting board. Using two forks, shred the meat by pulling it apart.
Return the shredded pork to the slow cooker and mix it with the cooking juices. Stir in the dairy-free BBQ sauce until well combined.
Continue to cook on low for an additional 30 minutes to allow the flavors to meld.
Toast the dairy-free burger buns lightly, if desired.
Assemble the sandwiches by heaping a generous portion of pulled pork onto each bun and topping with a scoop of dairy-free coleslaw.
Serve the sandwiches immediately and enjoy!
Nutrition Facts
Calories |
6412 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 347.2 g | 445% | |
| Saturated Fat | 107.0 g | 535% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 952 mg | 318% | |
| Sodium | 10556 mg | 459% | |
| Total Carbohydrate | 544.7 g | 198% | |
| Dietary Fiber | 30.4 g | 109% | |
| Total Sugars | 185.7 g | ||
| Protein | 290.8 g | 582% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 553 mg | 43% | |
| Iron | 38.3 mg | 213% | |
| Potassium | 6466 mg | 138% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
