Gluten Free BBQ Pulled Pork
My Gluten Free BBQ Pulled Pork recipe is the one. It's completely onion free and garlic free but still has a delicious BBQ flavour. The pulled pork will literally melt in your mouth.
Ingredients
- 1 boneless pork shoulder (mine was 1.7kg)
- 1 mug cider
- Warburtons Gluten Free Beetroot Wraps
- spinach leaves (or any salad leaves of your choice)
For the rub
- 1/2 tsp paprika
- 1/3 tsp oregano
- 1/3 tsp cumin
- 1 tbsp smoked sea salt
- 1 tsp black pepper
- 1/2 tsp mustard powder
For the sauce
- 275 g tomato ketchup (ensure it is low FODMAP if necessary - I use FODY Foods ketchup)
- 175 ml cider vinegar
- 50 g light brown sugar
- 1 1/2 tsp Worcestershire sauce (this is low FODMAP according to Monash)
- 1 tsp tabasco
- 1 tsp salt
- 1/2 tsp mustard powder
- 1/4 tsp black pepper
Instructions
- Turn your oven onto 130C Fan.
- Prepare your rub my mixing all the ingredients together in a bowl (if your pork shoulder is larger you might like to increase the amount of rub). Press the rub into the pork shoulder all over.
- Place the pork shoulder (skin side up) in a large casserole dish with a lid and pour in your cider.
- Pop the lid on and place in your preheated oven for around 5 hours. (You can leave it for longer if you wish but I always find 5 hours is perfect).
- Check your pulled pork as you go to ensure there is still plenty of the cider in the dish.
- Place all your sauce ingredients into a large saucepan and bring to a simmer over a medium heat for about 5 minutes. The sauce should have a little kick and tang to it! (You can add extra Tobasco if you want it hotter!)
- Once the pork is done, remove it from oven and remove from the dish onto a plate. Loosely cover it with foil for about 20 minutes to let the meat rest.
- Next, cut all the fat off and discard. Using two forks shred the pork. It should easily fall apart.
- Serve up in your wrap alongside your slaw and spinach leaves. Enjoy!
Notes
To construct the perfect wrap, first put a line of pulled pork down the middle of the wrap.
Then place spinach leaves on top.
Then place your carrot slaw on top of that.
Fold your wrap in half and tuck the end of the wrap underneath the filling, pulling it back.
Then roll up completely. Tuck the ends in and cut in half.