American · Lunch
Barbecue Pulled Pork Sandwich (Dairy-Free)
Pork shoulder rubbed with smoked paprika and brown sugar, slow-cooked until tender, then hand-pulled and tossed in a tangy tomato barbecue sauce with apple cider vinegar and tomato paste. Served on a toasted dairy-free brioche bun with a crunchy cabbage and carrot slaw for a smoky, sweet, sharp handheld.
$5
20 minsPrep
240 minsCook
260 minsTotal
MediumLevel
Nutrition per serving
785Calories
39.6gProtein
43.4gFat
57.2gCarbs
26.6gSugar
4.1gFiber
1543mgSodium
167mgChol
12.9gSat Fat
892mgPotassium
156mgCalcium
3.8mgIron
1.1mcgVitamin B12
18.4mgVitamin C
protein-rich
gluten-free-adaptable
dairy-free
Instructions
1
Prep
Pat the pork dry, mix brown sugar, smoked paprika, cayenne and salt, then rub all over the meat until coated.
2
Sear
Heat vegetable oil in an oven-safe pot over medium-high and brown the pork on all sides for 6 minutes until a deep crust forms.
3
Roast
Add a splash of water, cover, and roast at 300F (150C) for 3.5 to 4 hours until the meat pulls apart with light fork pressure.
4
Rest
Lift the pork onto a board and rest 15 minutes.
5
Reduce
In the same pot combine tomato paste, apple cider vinegar, ketchup and Worcestershire sauce and simmer over medium 4 minutes until the sauce darkens and coats a spoon.
6
Plate
Shred the pork and fold through the sauce, toss cabbage and carrot with dairy-free mayonnaise, then pile pork and slaw onto the toasted dairy-free brioche bun.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g pork shoulder
- 2 tbsp2 tbsp brown sugar
- 2 tsp2 tsp smoked paprika
- 1/2 tsp1/2 tsp cayenne
- 1 tsp1 tsp salt
- 2 tsp2 tsp vegetable oil
- 4 tbsp60g tomato paste
- 4 tbsp60ml apple cider vinegar
- 2 tbsp30ml ketchup
- 2 tsp2 tsp Worcestershire sauce
- 2.8 oz80g cabbage
- 1.4 oz40g carrot
- 2 tbsp30g dairy-free mayonnaise
- 22 dairy-free brioche-style bun (75g)
