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
Ingredients
Instructions
Equipment
Storage
Top tips
FAQ
Pulled pork sandwich 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

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