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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.
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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.
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How to make pulled pork in the slow cooker
Personally, I’ll always opt for the slow cooker version of this recipe. The alternative requires you to have to think about it i.e. check up on it from time-to-time. This slow cooker version is way less hassle and you can just pop it on low or high heat (depending on the time you have) and forget about it.
STEP ONE: place your joint of pork in the slow cooker and pour over 1.5-2ltrs of Coke. It was my sister who suggested this originally and she got the idea of her friend who’s a school cook! Turn the cooker onto low and set a timer for 3 hours.
STEP TWO: In a large jug make up the gluten free BBQ sauce to pour over your shredded/pulled pork and set aside either in the fridge or with a tea towel over it.
STEP THREE: when the timer goes off, check to see if your pulled pork … pulls! by this I mean can you begin to shred the meat with two forks in a pulling apart motion? If YES, then move onto the next step, if no, not quite, then cook for another hour.
STEP FOUR: remove the pork from the cooker and place on a plate (I use a roasting tin). Remove the fat and gristle and shred the remaining meat. Place this meat back into the slow cooker and pour over the premade BBQ sauce. Stir to combine and turn the cooker up to HIGH heat for 1 hour. If you prefer a stickier BBQ pulled pork leave the lid off.
Other ways to enjoy this Gluten Free BBQ Pulled Pork
Recently I made a lattice 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!
Similar recipes to my Gluten Free BBQ Pulled Pork that may interest you
This is true comfort food, but I personally think that this can be enjoyed all year round. Other comfort foods made in the slow cooker or casserole dish that are firm family favourites are my Gluten Free Sausage Casserole, my Beef Stew and Gluten Free Dumplings and my Mild Chilli Con Carne with hidden vegetables.
Gluten Free BBQ Pulled Pork Recipe
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Gluten Free BBQ Pulled Pork
Equipment
Ingredients
To cook the pork
- 1 kg joint of pork you can get joints labelled ideal for pulled pork
- 2 ltr Coke-Cola
BBQ sauce
- 100 g tomato puree
- 20 g brown sugar less if you prefer a less sweet BBQ sauce
- 1 tsp garlic (powder, puree or clove)
- 2 tbsp paprika
- 1 tbsp white wine vinegar
- salt & pepper to taste
- 300 ml meat juices keep back 300ml when you empty the cooker basin
Instructions
To cook the pork
- Simply add the joint to your slow cooker and pour over the coke, not to worry if the meat is not fully submerged.
- Cook on a low/high heat [see notes] if using a slow cooker or 150°C in the oven for at least 5 hours but you must keep checking in on the oven version to prevent burning.
- You know the pork is cooked long enough if you can tear it into shreds with a fork.
- Drain the meat and coke juices keeping back 300ml in a jug and skim off any fat.
To make the BBQ sauce
- Add the BBQ sauce ingredients to a jug and stir to combine into a paste. Set aside while your pulled pork is cooking.
- Once your pork is cooked and drained, add 300ml of the cooking juices to the BBQ sauce ingredients and mix to combine.
To make the pulled pork
- Shred the meat and remove all fat and unwanted bits. To do this I transfer the meat to a roasting tin and use two forks to pull apart the meat into shreds.
- 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 or off fully for another 60 minutes but now on a high heat, stir occasionally. If returning to the oven keep the lid sealed for 30mins.
Notes
Nutrition
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