Dairy-Free Pulled Pork with Barbecue Sauce
Get ready to savor the ultimate comfort food with this Dairy-Free Pulled Pork with Barbecue Sauce! Slow-cooked to tender perfection, this recipe combines the rich flavors of smoked paprika, chili powder, and ground cumin with a tangy, slightly sweet homemade barbecue sauce made from coconut aminos, apple cider vinegar, and tomato paste. Perfectly seasoned and seared pork shoulder is simmered alongside onions and garlic in your slow cooker for 8 hours, resulting in melt-in-your-mouth shredded pork infused with bold and smoky barbecue flavors—all without any dairy! Serve it on soft buns for a crowd-pleasing sandwich or as a protein-packed main dish with your favorite sides. Easy to prepare and irresistibly delicious, this recipe makes an ideal addition to your weeknight dinners or weekend gatherings. Plus, it’s gluten-free and packed with wholesome ingredients, making it a win for all dietary preferences!
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Recipe Information
Ingredients
- 4 pounds pork shoulder
- 1 large yellow onion
- 4 pieces garlic cloves
- 2 tablespoons smoked paprika
- 2 tablespoons brown sugar
- 1 cup apple cider vinegar
- 2 tablespoons dijon mustard
- 1 teaspoon ground cumin
- 1 teaspoon black pepper
- 2 teaspoons sea salt
- 1 teaspoon chili powder
- 1 cup coconut aminos
- 6 ounces tomato paste
- 2 tablespoons olive oil
- 1 cup water
Instructions
Trim excess fat from the pork shoulder and cut it into 4 large pieces to fit in your slow cooker.
Peel and thinly slice the yellow onion. Mince the garlic cloves.
In a small bowl, mix the smoked paprika, brown sugar, ground cumin, black pepper, sea salt, and chili powder together.
Rub the spice mixture all over the pork shoulder pieces.
In a large skillet, heat the olive oil over medium-high heat. Sear each piece of pork shoulder until browned on all sides, about 3-4 minutes per side.
Place the onion slices and minced garlic in the bottom of the slow cooker.
Transfer the seared pork shoulder pieces to the slow cooker, placing them on top of the onions and garlic.
In a medium bowl, whisk together the apple cider vinegar, dijon mustard, coconut aminos, tomato paste, and water to create the barbecue sauce.
Pour the barbecue sauce mixture over the pork in the slow cooker.
Cover the slow cooker and cook on low for 8 hours, or until the pork is very tender and easily shreds with a fork.
Once cooked, remove the pork from the slow cooker and shred it using two forks.
Return the shredded pork to the slow cooker and mix it with the sauce to ensure it is evenly coated.
Serve the dairy-free pulled pork on its own or on buns for sandwiches. Enjoy!
Nutrition Facts
Calories |
4792 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 250.8 g | 322% | |
| Saturated Fat | 79.7 g | 399% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1601 mg | 534% | |
| Sodium | 11071 mg | 481% | |
| Total Carbohydrate | 129.4 g | 47% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 94.3 g | ||
| Protein | 439.2 g | 878% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 648 mg | 50% | |
| Iron | 28.9 mg | 161% | |
| Potassium | 8974 mg | 191% | |
*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.
