Gluten-Free Pulled Pork Barbecue Sandwich
Get ready to savor the ultimate gluten-free delight with these mouthwatering Pulled Pork Barbecue Sandwiches! This recipe features tender, slow-cooked pork shoulder infused with a smoky spice rub and smothered in a sweet and tangy gluten-free barbecue sauce. Perfectly paired with a crisp, creamy coleslaw made from a mix of mayonnaise, apple cider vinegar, and honey, these sandwiches deliver an irresistible medley of flavors and textures. Served on toasted gluten-free buns, this dish is ideal for backyard parties, weeknight dinners, or any occasion where comfort food is a must. With just 20 minutes of prep time and a hands-off slow cooker method, you'll impress everyone with a stress-free, crowd-pleasing meal that's naturally gluten-free and packed with bold barbecue flavors.
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Recipe Information
Ingredients
- 3 pounds Pork shoulder (boneless)
- 1 large Yellow onion
- 4 large Garlic cloves
- 2 tablespoons Paprika
- 1 tablespoon Ground cumin
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 cups Gluten-free barbecue sauce
- 1 cup Apple cider vinegar
- 1 cup Brown sugar
- 8 pieces Gluten-free buns
- 2 cups Coleslaw mix
- 0.5 cup Mayonnaise
- 1 tablespoon Apple cider vinegar (for coleslaw)
- 1 tablespoon Honey
Instructions
Begin by preparing the pork shoulder. Trim excess fat and cut into large chunks for more even cooking.
In a small bowl, mix together paprika, ground cumin, salt, and black pepper.
Rub the spice mixture over the pork pieces, ensuring they are evenly coated.
Peel and quarter the large onion and place in the bottom of a slow cooker. Add peeled and smashed garlic cloves.
Arrange the seasoned pork pieces over the onions and garlic in the slow cooker.
In a separate bowl, combine the gluten-free barbecue sauce, apple cider vinegar, and brown sugar. Stir well to mix.
Pour the barbecue sauce mixture over the pork in the slow cooker.
Cover and cook on low for 8 hours, or until the pork is tender and easily pulls apart with a fork.
While the pork is cooking, prepare the coleslaw by combining the coleslaw mix, mayonnaise, apple cider vinegar, and honey in a bowl. Mix until well combined. Refrigerate until ready to serve.
Once the pork is cooked, use two forks to shred the pork inside the slow cooker, mixing it well with the juices.
To serve, slice the gluten-free buns and lightly toast them if desired.
Place a generous portion of pulled pork on each bun and top with a spoonful of prepared coleslaw.
Serve immediately and enjoy your delicious gluten-free pulled pork barbecue sandwiches.
Nutrition Facts
Calories |
7732 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 394.3 g | 506% | |
| Saturated Fat | 107.6 g | 538% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1070 mg | 357% | |
| Sodium | 13089 mg | 569% | |
| Total Carbohydrate | 795.3 g | 289% | |
| Dietary Fiber | 34.0 g | 121% | |
| Total Sugars | 403.3 g | ||
| Protein | 279.5 g | 559% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 748 mg | 58% | |
| Iron | 35.1 mg | 195% | |
| Potassium | 5824 mg | 124% | |
*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.
