Gluten-Free Classic Roast Pork Sandwich
Indulge in the rich, comforting flavor of our Gluten-Free Classic Roast Pork Sandwich, a perfect combination of tender, seasoned pork and zesty apple slaw served on soft gluten-free buns. This recipe begins with a slow-roasted pork shoulder rubbed in a flavorful blend of garlic powder, paprika, and onion powder, ensuring every bite bursts with savory goodness. Topped with a crisp and refreshing apple slaw featuring shredded green apple, red cabbage, and carrots tossed in a creamy, tangy dressing, this sandwich is both satisfying and gluten-free. Whether you're hosting a gathering or treating yourself to a hearty meal, these sandwiches deliver a gourmet experience with minimal effort. Ideal for those seeking gluten-free recipes without compromising on taste, this dish will quickly become a crowd-pleaser!
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Recipe Information
Ingredients
- 2 pounds Pork shoulder (boneless)
- 2 tablespoons Olive oil
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 teaspoons Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Paprika
- 1 cup Gluten-free chicken broth
- 6 pieces Gluten-free buns
- 1 cup Mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon Apple cider vinegar
- 2 tablespoons Brown sugar
- 1 large Green apple, shredded
- 1 cup Red cabbage, shredded
- 1 medium Carrot, grated
Instructions
Preheat your oven to 325°F (165°C).
In a small bowl, mix together the olive oil, salt, black pepper, garlic powder, onion powder, and paprika to create a seasoning rub.
Rub the pork shoulder thoroughly with the seasoning mix on all sides.
Place the pork shoulder in a roasting pan and pour the gluten-free chicken broth into the bottom of the pan.
Cover the pan with foil and roast in the oven for 2 to 2.5 hours, or until the internal temperature of the pork reaches 145°F (63°C).
While the pork is roasting, prepare the apple slaw by combining shredded green apple, red cabbage, and grated carrot in a medium-sized bowl.
In a small bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, and brown sugar until smooth. Add this dressing to the apple slaw and toss to combine. Set aside.
Remove pork from the oven and let it rest for 15 minutes before slicing thinly against the grain.
To assemble the sandwiches, slice the gluten-free buns in half and lightly toast them if desired.
Layer the sliced pork on the bottom half of each bun. Top with a generous portion of apple slaw.
Close the sandwiches with the top half of the buns and serve immediately.
Nutrition Facts
Calories |
5738 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 413.4 g | 530% | |
| Saturated Fat | 86.7 g | 434% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 870 mg | 290% | |
| Sodium | 9246 mg | 402% | |
| Total Carbohydrate | 341.3 g | 124% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 64.0 g | ||
| Protein | 186.2 g | 372% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 342 mg | 26% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 3543 mg | 75% | |
*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.
