No popular authors found.
Ads by Google:

Categories

No categories found.


Get Celiac.com's E-Newsletter





Ads by Google:


Follow / Share


  FOLLOW US:
Twitter Facebook Google Plus Pinterest RSS Podcast Email  Get Email Alerts
SHARE:

Popular Articles

No popular articles found.
Celiac.com Sponsors:

Gluten-free Dry Rubbed Pulled Pork (Gluten-Free)

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.

Ads by Google:

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.

Celiac.com welcomes your comments below (registration is NOT required).












Related Articles



Comments




Rate this article and leave a comment:
Rating: * Poor Excellent
Your Name *: Email (private) *:




In Celiac.com's Forum Now:


Hey Guys! So been gluten free for a total of 10 days now, now that I've worked out what is and isn't gluten(Soy sauce got me...lol). My sinuses and ADHD have improved greatly. Constipation is still going strong sadly, and a new array of symptoms came back! Tingling in general, but bur...

At first I thought it would be hard if not impossible to be vegan while also having to abstain from eating gluten due to celiac, but when I looked at online at my options I wasn't worried. If you can't/won't eat grains and legumes though I wouldn't recommend it. Right now my diet consists of ...

Welcome! How old is your son? Has he had follow-up celiac testing to help determine if he might be getting trace gluten contamination? Have other autoimmune disorders been ruled out (inflammatory bowel Disease (IBD: Crohn's or Ulcerative Colitis)? He could develop more than one autoim...

Looks the same unless I make the browser window thinner by about 20%. If I make it 20% thinner the poster identities and new topic button show up.

Hello, my son is a diagnosed celiac, for the past 10 years. It seems that he is extra susceptible to various enteroviruses, or "stomach bugs". He is frequently ill with the standard nausea, vomiting, headache sometimes diarrhea or fever. I have always thought this was linked to the celiac; that...