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.

Photo: Wikimedia Commons--ThogueIngredients:

  • 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

Directions:
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.

Ingredients:

  • 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

Directions:
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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