Gluten-Free Pulled Pork Burger
Sink your teeth into this irresistibly tender and flavorful Gluten-Free Pulled Pork Burger, a mouthwatering twist on a classic BBQ favorite! Perfectly seasoned pork shoulder is seared for a rich caramelized crust, then slow-cooked for hours in tangy apple cider vinegar and gluten-free BBQ sauce, yielding meat that’s effortlessly shredded and packed with bold taste. Topped with a refreshing homemade slaw featuring crunchy red cabbage, carrots, and a zesty lime mayo dressing, this burger is sandwiched between lightly toasted gluten-free buns for a completely gluten-free indulgence. Ideal for backyard gatherings or weeknight comfort food, this recipe is a must-try for pulled pork lovers who want a safe, gluten-free option without compromising flavor.
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Recipe Information
Ingredients
- 2 pounds Pork shoulder
- 2 tablespoons Olive oil
- 2 tablespoons Brown sugar
- 2 teaspoons Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Apple cider vinegar
- 1 cup Gluten-free BBQ sauce
- 4 pieces Gluten-free hamburger buns
- 1 cup Red cabbage, shredded
- 1 cup Carrot, shredded
- 2 tablespoons Mayonnaise
- 1 tablespoon Lime juice
- 1 teaspoon Honey
- 0.25 teaspoon Salt, for slaw
- 0.25 teaspoon Black pepper, for slaw
Instructions
1. In a small bowl, mix brown sugar, paprika, garlic powder, onion powder, salt, and black pepper to create a dry rub.
2. Rub the spice mixture over the pork shoulder ensuring even coverage.
3. Heat olive oil in a large skillet over medium-high heat. Sear the pork shoulder on all sides until browned (about 8 minutes).
4. Place the seared pork into a slow cooker. Add apple cider vinegar and gluten-free BBQ sauce.
5. Cover and cook on low heat for 8 hours or until the pork is tender and easily shreds with a fork.
6. Once cooked, remove the pork shoulder from the slow cooker and shred the meat using two forks.
7. Return the shredded pork to the slow cooker and mix thoroughly with the sauce.
8. For the slaw, combine shredded red cabbage, shredded carrot, mayonnaise, lime juice, honey, salt, and pepper in a bowl. Mix until well combined.
9. To assemble the burgers: toast the gluten-free buns lightly in a toaster or skillet.
10. Place a generous amount of pulled pork onto the bottom half of each bun.
11. Top with a heap of prepared slaw.
12. Close the burgers with the top half of the buns and serve immediately.
Nutrition Facts
Calories |
3955 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.0 g | 218% | |
| Saturated Fat | 45.9 g | 230% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 830 mg | 277% | |
| Sodium | 7363 mg | 320% | |
| Total Carbohydrate | 344.5 g | 125% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 151.7 g | ||
| Protein | 234.1 g | 468% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 469 mg | 36% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 4673 mg | 99% | |
*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.
