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Gluten-Free BBQ Pulled Pork Sandwich – Tender, Saucy, and Satisfying

Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 8 servings

Ingredients

  • Pork: 3–4 lb boneless pork shoulder (also called Boston butt), trimmed of excess fat
  • Dry Rub: 2 tbsp brown sugar (or coconut sugar)
  • 2 tsp smoked paprika
  • 1.5 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp ground mustard
  • 1/4–1/2 tsp cayenne pepper (optional, for heat)
  • Braising Liquid: 1 cup gluten-free chicken broth (or water)
  • 1 tbsp apple cider vinegar
  • 1 tbsp gluten-free Worcestershire sauce (check the label)
  • BBQ Sauce (Gluten-Free): 1 cup gluten-free ketchup
  • 2–3 tbsp apple cider vinegar
  • 2–3 tbsp maple syrup or brown sugar, to taste
  • 1 tbsp gluten-free Worcestershire sauce
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp black pepper
  • Pinch of cayenne or hot sauce (optional)
  • For Serving: Gluten-free hamburger buns, toasted
  • Simple slaw (shredded cabbage + carrots with GF mayo, vinegar, salt, pepper)
  • Pickles or sliced jalapeños (optional)

Instructions

  • Mix the dry rub. In a small bowl, combine brown sugar, smoked paprika, salt, pepper, garlic powder, onion powder, ground mustard, and cayenne if using.
  • Season the pork. Pat the pork shoulder dry. Rub the spice mix all over, pressing it in so it sticks.
  • Set up your cooker. Add the broth, apple cider vinegar, and gluten-free Worcestershire to a slow cooker. Place the pork on top, fat side up.
  • Cook low and slow. Cover and cook on Low for 8–10 hours, or on High for 5–6 hours, until the pork is very tender and shreds easily with two forks.
  • Make the sauce. While the pork cooks, stir together the gluten-free ketchup, vinegar, sweetener, Worcestershire, smoked paprika, garlic powder, onion powder, black pepper, and optional cayenne. Simmer for 5–10 minutes on low to meld flavors, then set aside.
  • Shred the pork. Transfer the cooked pork to a large bowl. Skim excess fat from the cooking liquid. Shred the meat with two forks, discarding large fatty bits.
  • Moisten and sauce. Add 1/4–1/2 cup of the reserved cooking juices to the shredded pork for moisture. Stir in 1/2–3/4 cup of the BBQ sauce, tasting and adding more as you like.
  • Toast the buns. Lightly toast gluten-free buns to improve structure and flavor. This helps them stand up to saucy fillings.
  • Assemble. Pile pulled pork onto buns, top with slaw, and add pickles or jalapeños if you like extra bite.
  • Serve. Offer extra sauce on the side. Keep napkins nearby—this is wonderfully messy.