Gluten-Free BBQ Pulled Pork Sandwich
Sink your teeth into the ultimate Gluten-Free BBQ Pulled Pork Sandwich, a mouthwatering combination of tender, slow-roasted pork, rich and tangy gluten-free BBQ sauce, and a creamy, flavorful coleslaw—all nestled between soft gluten-free sandwich buns. Perfect for feeding a crowd, this recipe brings together the bold flavors of a smoky homemade spice rub, a hint of sweetness from apple cider vinegar and brown sugar, and the satisfying crunch of fresh coleslaw. Whether you're hosting a summer barbecue or craving comfort food, this sandwich is the perfect balance of savory, sweet, and smoky, making it a must-have for your gluten-free recipe collection. Ready in just over 7 hours, with minimal prep work, it's an easy yet impressive dish that's sure to please everyone.
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Recipe Information
Ingredients
- 3 pounds Pork shoulder (boneless)
- 2 cups Gluten-free BBQ sauce
- 1 tablespoon Onion powder
- 1 tablespoon Garlic powder
- 1 tablespoon Paprika
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 cup Apple cider vinegar
- 1 tablespoon Brown sugar
- 8 pieces Gluten-free sandwich buns
- 2 cups Coleslaw mix
- 0.5 cup Mayonnaise
- 1 tablespoon Apple cider vinegar (for coleslaw)
- 0.5 teaspoon Salt (for coleslaw)
- 0.25 teaspoon Black pepper (for coleslaw)
Instructions
Preheat your oven to 300°F (150°C).
In a small bowl, mix the onion powder, garlic powder, paprika, salt, and black pepper. Rub the mixture evenly over the pork shoulder.
Place the seasoned pork in a large roasting pan or Dutch oven.
Pour the apple cider vinegar and brown sugar around the pork in the pan.
Cover the pan tightly with foil or a lid and roast in the oven for approximately 6-7 hours or until the pork is fork-tender and easy to pull apart.
Once cooked, remove the pork from the oven and allow it to rest for about 15 minutes.
Use two forks to shred the pork, discarding any excess fat and bone.
In a large pot on medium heat, combine the shredded pork with the gluten-free BBQ sauce. Stir well and cook for an additional 20 minutes until heated through.
For the coleslaw, combine the coleslaw mix, mayonnaise, apple cider vinegar, salt, and black pepper in a medium bowl. Toss well to coat evenly.
Assemble the sandwiches by placing a generous portion of pulled pork on the bottom half of each gluten-free bun. Top with coleslaw and then the bun top.
Serve immediately and enjoy your perfectly seasoned Gluten-Free BBQ Pulled Pork Sandwich!
Nutrition Facts
Calories |
6906 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 383.9 g | 492% | |
| Saturated Fat | 107.3 g | 536% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1070 mg | 357% | |
| Sodium | 14136 mg | 615% | |
| Total Carbohydrate | 588.6 g | 214% | |
| Dietary Fiber | 29.6 g | 106% | |
| Total Sugars | 231.1 g | ||
| Protein | 284.2 g | 568% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 529 mg | 41% | |
| Iron | 27.9 mg | 155% | |
| Potassium | 5192 mg | 110% | |
*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.
