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.