Gluten-Free Pulled Pork with BBQ Sauce

Ingredients

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• 3 lbs pork shoulder (Boston butt)
• 2 tbsp olive oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1.5 cups GF ketchup Shop
• 0.5 cup GF apple cider vinegar Shop
• 0.25 cup GF brown sugar (or coconut sugar) Shop
• 2 tbsp GF tamari or coconut aminos Shop
• 1 tbsp GF Worcestershire sauce Shop
• 1 tsp smoked paprika Shop
• 1 tsp salt
• 0.5 tsp black pepper
• 0.5 cup GF chicken or vegetable stock Shop

Instructions

1. 1 Preheat your oven to 300°F (150°C). Pat the pork shoulder dry with paper towels and generously season it all over with salt and black pepper, ensuring an even coating. This initial seasoning will build a flavorful crust.
2. 2 Heat the olive oil in a large, oven-safe Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Carefully place the seasoned pork shoulder into the hot oil and sear it on all sides until a deep golden-brown crust forms, about 3-4 minutes per side. This searing process locks in juices and adds depth of flavor.
3. 3 Remove the seared pork shoulder from the pot and set it aside on a plate. Add the chopped onion to the same pot and sauté until softened and translucent, about 5-7 minutes, scraping up any browned bits from the bottom of the pot. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
4. 4 In a medium bowl, whisk together the GF ketchup, GF apple cider vinegar, GF brown sugar, GF tamari, GF Worcestershire sauce, smoked paprika, and the reserved 1 teaspoon of salt and 0.5 teaspoon of black pepper. This creates the base for your flavorful BBQ sauce.
5. 5 Pour the prepared BBQ sauce mixture into the Dutch oven with the onions and garlic. Stir in the GF chicken or vegetable stock. Bring the sauce to a gentle simmer, stirring to combine all the ingredients.
6. 6 Return the seared pork shoulder to the Dutch oven, nestling it into the sauce. Ensure the pork is mostly submerged in the liquid. Cover the Dutch oven tightly with its lid and transfer it to the preheated oven. Braise for approximately 3 to 3.5 hours, or until the pork is fork-tender and easily shreds apart. The aroma should be rich and inviting.
7. 7 Once the pork is tender, carefully remove it from the Dutch oven and place it on a large cutting board or in a clean bowl. Using two forks, shred the pork, discarding any large pieces of fat. The meat should pull apart effortlessly.
8. 8 While the pork is being shredded, skim any excess fat from the surface of the BBQ sauce remaining in the Dutch oven. If the sauce is too thin, you can simmer it uncovered over medium heat for about 10-15 minutes to reduce and thicken. Taste and adjust seasonings if needed.
9. 9 Return the shredded pork to the Dutch oven and toss it thoroughly with the thickened BBQ sauce until every strand is coated. Allow the pork to simmer in the sauce for another 5-10 minutes over low heat to absorb the flavors. Serve hot over gluten-free buns, rice, or your favorite gluten-free side dishes.

Nutrition (per serving)

Tips & Notes

• Pork shoulder is ready to shred when it reaches around 200°F and a fork twists in with no resistance. Temperature and texture matter more than the clock.
• Make it a day ahead if you can. Chill the pork in the sauce, lift off the solid fat, then reheat it gently; the sauce is easier to skim and the flavor deepens.
• Check that the ketchup, Worcestershire sauce and stock are all labeled gluten-free. Those three are the usual hidden gluten sources in BBQ sauce.

Common questions