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Gluten-free Dry Rubbed Pulled Pork (Gluten-Free)
Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.View all articles by Jefferson Adams
Celiac.com 09/26/2014 - Pulled pork is a longtime favorite, and this recipe delivers big flavor and is sure to please.
Whether served with rice, coleslaw, corn on the cob, or your favorite beans, pulled pork is a tasty treat. As always, double-check your spices to make sure they're gluten-free. Use cider vinegar in place of white vinegar, when in doubt.
- 1 Pork Butt (shoulder)
- 2 (20 ounce) bottles gluten-free barbecue sauce (or optional mustard sauce noted below)
- 3 tablespoons smoked paprika
- 3 tablespoons sea salt
- 1 tablespoon brown sugar
- 1 tablespoon garlic powder
- 1 tablespoon dry mustard
- 2 teaspoons black pepper
- 2 teaspoons chili powder
- 1 teaspoon cayenne
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1 teaspoon dried cumin
Mix together all dry ingredients and rub pork shoulder until well-coated.
Marinate in a bag overnight.
Place shoulder in a roasting pan and roast for 5-6 hours, until pork is tender and shreds easily with 2 forks.
Shred the pork and place into a large pot over medium heat. Mix the meat with the barbecue sauce. Bring the mixture to a simmer and cook until the flavors have blended, about 30 minutes.
Option: Carolina Mustard Barbecue Sauce
This option omits barbecue sauce and skips the last cooking step in favor of topping the pork directly with Carolina mustard barbecue sauce.
- 1½ cups prepared yellow mustard
- 1 cup honey
- ½ cup apple cider vinegar
- ¼ cup ketchup
- 2 tablespoons brown sugar
- 2 tablespoons Worcestershire sauce
- 2 teaspoons hot sauce
In a small bowl, combine all the ingredients and mix well. For best flavor, make at least a day ahead of usage.
Serve with pulled pork or barbecued brisket.
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