American · Lunch
Pulled Pork Sandwich (Gluten-Free)
Pork shoulder rubbed with smoked paprika and brown sugar, then slow-braised in stock until fork-tender and hand-pulled. Bound in tangy vinegar-based barbecue sauce and piled onto a toasted gluten-free bun with crisp cabbage slaw and pickles for sharp contrast.
$4
20 minsPrep
240 minsCook
260 minsTotal
MediumLevel
Nutrition per serving
735Calories
40.8gProtein
42.1gFat
52.9gCarbs
18.6gSugar
4.6gFiber
1622mgSodium
165mgChol
13.1gSat Fat
720mgPotassium
85mgCalcium
3.2mgIron
1mcgVitamin B12
8mgVitamin C
gluten-free
protein-rich
gluten-free
Instructions
1
Prep
Combine smoked paprika, brown sugar, cayenne, and salt, then rub over the pork shoulder until fully coated on all sides.
2
Sear
Brown the rubbed pork in a heavy ovenproof pot over medium-high heat for 6 minutes, turning until a deep crust forms on every face.
3
Braise
Pour chicken stock and 1 tbsp apple cider vinegar around the pork, cover, and braise at 300°F for 3.5 hours until fork-tender.
4
Build
Pull the pork with two forks, then toss with reduced juices, barbecue sauce, and remaining vinegar until glazed, and combine cabbage with mayonnaise.
5
Plate
Toast the gluten-free bun cut sides in a dry pan, pile on saucy pork, top with slaw and pickle slices, and close.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g pork shoulder
- 2 tbsp2 tbsp smoked paprika
- 2 tbsp2 tbsp brown sugar
- 1 tsp1 tsp cayenne
- 1 tsp1 tsp salt
- 1 cup240ml chicken stock
- 6 tbsp90ml apple cider vinegar
- 4 tbsp60ml gluten-free BBQ sauce
- 22 gluten-free burger bun (170g)
- 2.8 oz80g cabbage
- 2 tbsp2 tbsp mayonnaise
- 1212 gherkin pickle slices (40g)
