Gluten Free BBQ Pulled Pork
As the nights draw in and hot dinners are back on the menu, this gluten free BBQ pulled pork is a favourite of the family, and it’s simple to make too. Just prep and leave the slow cooker to work its magic. This serves 4 hungry people and makes 8 pulled pork buns.
Prep Time10 minutes mins
Cook Time6 hours hrs
Total Time6 hours hrs 10 minutes mins
Course: Main Course
Cuisine: Dairy Free
Keyword: BBQ, Dairy Free, Gluten Free, Pulled Pork
Servings: 8 servings
Calories: 358kcal
Author: Glutarama
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
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.
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.
To cook the pork joint
LOW HEAT - 3-4 hours
HIGH HEAT 2-3 hours
To cook the shredded pork & BBQ sauce
HIGH HEAT 1-2 hours (depending on how much time you have and how sticky yo like your pulled pork)
Calories: 358kcal | Carbohydrates: 5g | Protein: 29g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 108mg | Sodium: 238mg | Potassium: 515mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1014IU | Vitamin C: 2mg | Calcium: 44mg | Iron: 2mg