American · Lunch
Grilled Pulled Pork Sandwich (Gluten-Free)
Slow-smoked pork shoulder pulled into tender shreds, tossed in a tangy tomato and molasses barbecue sauce, then piled onto a toasted gluten-free bun. Topped with a crisp apple cider vinegar and cabbage slaw for crunch and served with dill pickles. Smoky, sweet, and sharp flavours anchor this Southern-style handheld.
$5
25 minsPrep
240 minsCook
265 minsTotal
MediumLevel
Nutrition per serving
710Calories
38.2gProtein
38.1gFat
56.8gCarbs
24.1gSugar
4.4gFiber
1660mgSodium
156mgChol
12.2gSat Fat
gluten-free
protein-rich
gluten-free
Instructions
1
Prep
Pat the pork shoulder dry and rub all over with the smoked paprika, brown sugar, cayenne, salt, and black pepper until coated.
2
Grill
Cook the rubbed pork over indirect low heat around 250F on a covered grill for about 4 hours until a fork twists easily and it reads 200F.
3
Rest
Tent the pork loosely and rest for 15 minutes so juices redistribute.
4
Toss
Shred the rested pork with two forks and fold through the barbecue sauce until every strand is glossy and coated.
5
Build
Toss the shredded cabbage with the apple cider vinegar and mayonnaise until the slaw is lightly dressed and just crunchy.
6
Plate
Toast the split gluten-free bun cut-side down on the hot grill about 1 minute until golden, then pile on pork, slaw, and dill pickle slices.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz400g pork shoulder
- 2 tsp2 tsp smoked paprika
- 2 tsp2 tsp brown sugar
- 1 tsp1 tsp cayenne
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 6 tbsp90ml barbecue sauce
- 2.8 oz80g cabbage
- 2 tbsp30ml apple cider vinegar
- 2 tbsp30g mayonnaise
- 22 gluten-free burger bun
- 66 dill pickle slices (40g)
