I originally developed my quick and easy Gluten Free BBQ Pulled Pork for a family gathering at my house, I was expecting over 18 people to arrive over the course of the afternoon/evening and wanted to feed them something that was one; going to be a crowd-pleaser and two; was going to happily sit there behaving it’s self while I could join in the conversations and fun.
This was an instant success and I’ve been making my Gluten Free BBQ Pulled Pork ever since. Word of warning though, don’t use zero, it had disastrous consequences and tasted more like pulled pork pudding, quite a confusion to the senses! With any leftovers you can easily freeze and then defrost for another day or like I did recently make a lattice with pie with the Gluten Free BBQ Pulled Pork as a filling, it’s lovely with a bit of diced apple in there too.
Another alternative, if you’re entertaining would be to make mini gluten free pastry cases (puff or short would both work equally as well) and fill them with the Gluten Free BBQ Pulled Pork and make mini pies…well now I’m just making myself hungry! In fact, it’s looking very likely that I’ll be hosting Christmas this year and with 15 family members to feed for the day, this would be a great canopy I can prepare in advance and pop onto the tea table along with my mince pies!
Best start writing those lists now then….not long to go!
As always I digress, you love me for it (tee-hee). Here’s the recipe…
- 1 kg joint of pork
- 2 ltr coke
- 100 g dark brown sugar
- 1 tsp garlic powder
- 2 tbsp paprika
- 1 tbsp white wine vinegar
- salt and pepper to taste
- Simply add the joint to a slow cooker or sturdy extra-large casserole dish and pour over the coke.
- Cook on a high heat if using a slow cooker or 150°C in the oven for at least 5 hours.
- You know the pork is cooked long enough if you can tear it into shreds with a fork.
- Simply add the remaining ingredients to a jug and stir to combine.
- Remove the joint from the remaining fat and juices. Pour this liquid away unless you have some other use for it?
- Shred the meat and remove all fat and unwanted bits.
- Add the shredded meat back into the slow cooker/casserole dish and pour over the BBQ sauce, mix to combine.
- If using a slow cooker leave the lid ajar for the last 30-40mins still on high heat, stir occasionally. If returning to the oven keep the lid sealed for 30mins.
We love to have this either in brioche buns or as part of a meal with mash and veg. Either way it’s always a winner in this family.
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