Description
This easy gluten-free pulled pork is tender, flavorful, and perfect for making pulled pork sandwiches or tacos. Delicious with chips, fries, coleslaw or salad! Totally dairy-free too.
Ingredients
- 2 pounds pork shoulder
- 2 tablespoons olive oil
- 1 large onion
- 1 large bell pepper
- 3 cloves garlic
- 1 tablespoon dried oregano
- 1 tablespoon ground paprika
- 1 tablespoon salt
- 1 cup low-sodium beef broth
- 3/4 cup gluten-free BBQ sauce + more to taste
- 1/2 cup mustard
Instructions
- Sear Pork Shoulder: In a large pot, heat up the olive oil over medium-high heat. Add the pork shoulder and sear it on both sides until browned.
- Prepare Veggies: Slice the onion and red bell pepper into thin strips. Finely chop the garlic cloves.
- Add Veggies, Condiments and Broth: Add the onion, bell pepper, and garlic to the pot along with the oregano, paprika, salt, mustard, barbecue sauce, and beef broth.
- Coat Pork with Sauce and Seasonings: Massage and coat the pork shoulder well with the seasoning and sauce mixture.
- Slow Cook Pork: Cover the pot and cook over low heat for one hour. Then, flip the pork shoulder over and continue cooking over low heat for at least another hour. During cooking, check if it needs more broth and add it as needed to keep the meat moist.
- Shred Pork: Once the pork shoulder is tender and easily shreds with a fork, remove it from the pot and use two forks to shred the pork into thin shreds.
- Return Shredded Pork to Pot: Return the shredded meat to the pot with all the vegetables and juices. Adjust the amount of barbecue sauce and salt to taste.
- Serve and Enjoy! Serve the pulled pork on buns, tacos or with your favorite sides.
Notes
Pork: Make sure to choose a well-marbled pork shoulder as the fattier marbling will keep the meat juicy and tender during the slow-cooking process. Make sure to sear the meat well before adding the other ingredients. This helps develop flavors and seal in the juices.
Oil: I used olive oil, but you can also use other types of oil (such as sunflower oil, canola oil, avocado oil etc).
Veggies: I used a mix of onions, red bell peppers, and garlic for taste and flavor. Make sure to slice the veggies thinly.
Spices: For condiments, I used dried oregano, ground paprika, and salt.
Broth: I prefer using low-sodium beef broth because we are already adding salt and condiments. Alternatively, you may also use bone broth or chicken broth instead.
BBQ Sauce: If you are Celiac or gluten-intolerant, make sure to use gluten-free BBQ sauce.
Mustard: You can use any mustard of your choice (yellow mustard, Dijon mustard, etc).
Storing: To store, place the gluten-free pulled pork in an airtight container and store in the refrigerator for up to 3 days.
- Prep Time: 20 mins
- Cook Time: 2 hours 10 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
