American · Lunch
Barbecue Pulled Pork Sandwich (Gluten-Free)
Bone-in pork shoulder is rubbed with smoked paprika, brown sugar and spices, then slow-smoked until tender enough to shred. The meat is tossed with tangy tomato-molasses barbecue sauce and piled onto a toasted gluten-free bun with vinegar cabbage slaw. Served with pickle slices and extra sauce on the side.
$5
25 minsPrep
330 minsCook
355 minsTotal
MediumLevel
Nutrition per serving
752Calories
41.4gProtein
42.2gFat
55.8gCarbs
26.6gSugar
4.4gFiber
1345mgSodium
140mgChol
12.3gSat Fat
612mgPotassium
108mgCalcium
4.1mgIron
1.8mcgVitamin B12
18.2mgVitamin C
gluten-free
protein-rich
gluten-free
Instructions
1
Prep
Pat the pork shoulder dry, then combine smoked paprika, brown sugar, cayenne, salt and black pepper in a bowl for the rub.
2
Rub
Massage the spice rub over every surface of the pork until fully and evenly coated with no bare patches remaining.
3
Rest
Leave the rubbed pork uncovered at room temperature 30 minutes so the rub adheres.
4
Smoke
Smoke the pork over indirect low heat at 250°F for about 5 hours until a probe slides in without resistance and internal temperature reads 200°F.
5
Simmer
Stir tomato paste, molasses and apple cider vinegar with a splash of water over medium-low heat for 5 minutes until the sauce darkens and thickens.
6
Plate
Shred the rested pork, discard the bone, fold through sauce, dress the cabbage with mayonnaise, then pile pork, slaw and pickles onto the toasted bun.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g bone-in pork shoulder
- 4 tsp4 tsp smoked paprika
- 2 tbsp24g brown sugar
- 1 tsp1 tsp cayenne
- 1 tsp1 tsp salt
- 1 tsp1 tsp black pepper
- 4 tbsp64g tomato paste
- 2 tbsp40g molasses
- 2 tbsp30ml apple cider vinegar
- 3 oz90g cabbage
- 4 tbsp56g mayonnaise
- 22 gluten-free burger bun (150g)
- 88 gherkin pickle slices (40g)
