This gluten-free pulled pork comes together so quickly with minimal effort right in the crock pot. It’s packed with flavor and makes the best-pulled pork sandwiches. You’re simply slow-cooking a pork roast until it’s fork tender then assembling sandwiches with your favorite toppings.
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Why you will love this recipe
With just 5 minutes of prep in the morning, you can have a 5-star meal on the table at dinner time. No one will ever guess this was made in the crock pot. I personally love throwing a meal in the slow cooker without having to worry about spending an hour in the kitchen slaving over the stove. One of the best parts is you can serve this meal year-round. In the middle of a heat wave? That’s ok, the crock pot won’t make it any hotter in the house like the oven or stove will.
Ingredients
Boston butt: also known as pork shoulder. This can be bone-in or boneless. You can also use a pork tenderloin just to lessen the cooking time.
Beef broth: beef broth will lend juice to the pulled pork.
Barbecue sauce: I’m using Gourmet Warehouse Gluten Free “Sweet Heat” bbq sauce which was amazing in this recipe, but any will do.
Brown sugar: this adds a nice sweetness to the pulled pork
Apple cider vinegar: vinegar helps to cut through the fat of the meat.
Minced garlic: provides a nice robust flavor to this barbecue pulled pork.
Dijon mustard
Dry seasonings
Instructions
- Place pork in the crock pot, fat side up.
- Then, pour beef broth, minced garlic, and vinegar around the pork.
- Next, rub the Dijon mustard and brown sugar into the pork. (I like to wear nitrile gloves).
- Combine all dry ingredients (chili powder, garlic powder, time, and salt) in a small bowl and whisk together. Rub all dry ingredients into all sides of the pork.
- Cook on high for 5-6 hours or on low for 7-9 hours. Cooking time will truly vary depending on your individual crockpot, as some get hotter than others. The pork is done when the internal temperature reaches 190-200°F.
- Using two forks, shred the pork.
- Assemble the sandwiches: for these pork sandwiches, I combine 4 tablespoon of leftover juice in the crockpot with 4 tablespoon of bbq sauce and poured it onto the pork after the sandwiches were assembled.
- Sandwich ingredients:
- Pulled pork
- Bacon
- Pickles
- Sauce
- Homemade slaw: purple cabbage, 1 tablespoon mayonnaise, 2 teaspoon rice vinegar, salt/pepper, and diced jarred jalapeño.
Equipment
Crockpot: Use a good quality crock pot for slow cooking.
Storage
- This gluten-free pulled pork can be stored in an airtight container in the refrigerator for up to three days. To reheat, simply place on the stove in a saucepan on medium heat with a lid, stirring occasionally, or place in the microwave in one-minute increments until fully heated.
Top tips
- The barbecue pulled pork is done when it falls apart. If you try, lifting the roast out of the crockpot, it will break apart. If your meat doesn’t shred easily, it may not be all the way done. Check the temperature with a thermometer for 190°F to 200°F.
- For a shorter cooking time, you can cut the roast into four cubes prior to cooking.
- Try not to open the lid too often, you will lose heat and increase your cooking time.
- Before shredding your pulled pork, spoon some of the juice over top of the pork. Once shredded, stir the pulled pork into the juice.
FAQ
Is this recipe dairy free?
Absolutely, this gluten-free pulled pork recipe is dairy free.
Can I freeze this gluten-free pulled pork?
Yes, you can freeze this barbecue pulled pork in a freezer-friendly container or bag for up to 2 months.
How many does this recipe serve?
This gluten-free pulled pork recipe makes enough for about seven people if you are using a 4-pound Boston butt.
What if I don’t have beef broth?
If you don’t have beef broth, that is completely fine. You can use vegetable broth or chicken broth for this recipe.
Pulled pork sandwich toppings
Over mashed potatoes, with rice, as nachos, on a salad, with a side of vegetables like this pan-fried squash and zucchini recipe
More recipes to try
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📖 Recipe
Gluten Free Pulled Pork
Equipment
Ingredients
- ½ cup beef broth
- 1 3-4 pound Boston butt
- ½ cup brown sugar
- 1 tablespoon vinegar
- ½ teaspoon salt
- 1 cup bbq sauce
- 1 teaspoon dry mustard
- 1 tablespoon chili powder
- 1 tablespoon minced garlic
- ½ teaspoon thyme
- ½ tablespoon Dijon mustard
- 1 teaspoon garlic powder
Instructions
- Place pork in the crock pot, fat side up. Then, pour beef broth, minced garlic, and vinegar around the pork.
- Next, rub the Dijon mustard and brown sugar into the pork. (I like to wear nitrile gloves).
- Combine all dry ingredients (chili powder, dry mustard, garlic powder, thyme, and salt) in a small bowl and whisk together.
- Rub all dry ingredients into all sides of the pork. Then pour the bbq sauce around the pork.
- Cook on high for 5-6 hours or on low for 7-9 hours. Cooking time will truly vary depending on your individual crockpot, as some get hotter than others. The pork is done when the internal temperature reaches 190-200℉.
- Using two forks, shred the pork.
Assemble the sandwiches:
- For these pork sandwiches, I combine 4 tablespoon of left over juice in the crockpot with 4 tablespoon of bbq sauce and poured it onto the pork after the sandwiches were assembled.
Sandwich ingredients:
- Pulled porkBacon Pickles SauceHomemade slaw: purple cabbage, 1 tablespoon mayonnaise, 2 teaspoon rice vinegar, salt/pepper, and diced jarred jalapeño.
Notes
- The barbecue pulled pork is done when it falls apart. If you try, lifting the roast out of the crockpot, it will break apart. If your meat doesn’t shred easily, it may not be all the way done. Check the temperature with a thermometer for 190°F to 200°F.
- For a shorter cooking time, you can cut the roast into four cubes prior to cooking.
- Try not to open the lid too often, you will lose heat and increase your cooking time.
- Before shredding your pulled pork, spoon some of the juice over top of the pork. Once shredded, stir the pulled pork into the juice.
Terri Ventura says
Step 3 calls for garlic powder to be added to the dry mix, but there’s no garlic powder in the ingredients list. Was that supposed to be the dry mustard, because that wasn’t listed in the directions?
Nicole Kendrick says
Thank you so much for catching that. I have just updated it. Yes, dry mustard and then 1 tsp of garlic powder!
Shellee Timmreck says
Do you add the barbecue sauce after you shred the pork?
NKendrick says
Hi, I pour this as the last ingredient before cooking in the slow cooker. Thank you for catching that, I will update it now.
Anonymous says
This worked exactly as written, thanks!
Leslie says
Such a good pulled pork recipe that is full of flavor!
Juyali says
Delicious meat! We also made quesadillas with it and they were amazing. Thank you!
NKendrick says
That sounds amazing!
Jacqueline. says
This is such an easy and delicious way to make pulled pork. Perfect for when I don't have the time or inclination to be in the kitchen for very long!
DK says
I'm having a gathering this weekend and I'll be making this pulled pork! I can't wait to try out your blend of spices!
Gloria says
Pulled pork is always a hit with the family. Great in sandwiches. Awesome in salads. Feeds a crowd of hundry people.
Sonja says
The perfect pulled pork recipe for summer, when all I want is throw stuff together in my slow cooker, walk away and come back to a meal ready to devour. The flavors were fantastic and the fact that even a friend who is gluten intolerant could eat it means I'll sure make this one again.
NKendrick says
Thank you for sharing!
Amy Liu Dong says
Wow! This burger treat looks amazingly delicious and very tasty! A perfect comfort food that everyone will gonna love and enjoy! Plus its Gluten free making this a great treat to those health cautious people! Overall, it's awesome! Loved it!
Amy Liu Dong says
This worked exactly as written, thanks!
DK says
Oh man this pulled pork really hit the spot! Put it between some buns with a nice drizzling of honey bbq sauce and it was perfect!
NKendrick says
The honey bbq sounds heavenly!
Amy says
Absolutely yum! Loved the addition of the chilli pepper. What a difference that made. Will be making it again!
Tiffany D says
This is the perfect weeknight meal. We also love it when we come back from church and it’s ready if i start it first thing in the am!