BBQ Pulled Pork Sandwich
I’m not sure I’ve ever met a single person who didn’t like pulled pork. These BBQ Pulled Pork Sandwiches are a staple in our house. They’re tender, juicy, coated in a rich barbecue sauce, and piled high on your favorite gluten-free buns with my Homemade Sassy Coleslaw. This recipe is super simple to make and perfect for family dinners, feeding a small army, meal prep, busy game days, or just glorious summer BBQs. Plus, it’s gluten-free and the coleslaw is dairy-free, making it a great option for everyone at the table and a regular on your menu!
Ingredients
- 4 lb pork shoulder roast
- 1 cup beef broth
- 3 tbsp paprika
- 1 1/2 tbsp sea salt
- 1 1/2 tbsp ground black pepper
- 2 tsp garlic powder
- 1 1/2 tsp dry mustard powder
- 18 oz BBQ sauce (your favorite bbq sauce)
- 12 gluten-free burger buns
- 1 batch homemade coleslaw (optional)
Instructions
- Pour beef broth in the bottom of a slow cooker.
- In a small bowl, mix the seasonings together: paprika, salt, pepper, garlic powder, and dry mustard. Then rub the seasoning all over the outside of the pork roast. Then, place the pork roast in the slow cooker.
- Cook on low heat for about 8 hours (or high heat for 5-6, but the pork is more tender if you cook it on low).
- When the pork is ready, shred the meat with two forks and pour in your favorite BBQ sauce. Mix the pulled pork and BBQ sauce all together and serve on a gluten-free bun with homemade coleslaw.
Notes
BBQ Sauce: Any BBQ sauce will work in this recipe. I really like Stubbs Sweet BBQ Sauce, but the kids really like Sweet Baby Rays BBQ Sauce. You can also just add your BBQ sauce to your individual portion if everyone wants something different.
Toppings: We love to top our sandwiches with coleslaw, pickles, red onion, sliced green onions, mustard, and extra BBQ sauce!
Pork: We've tried this recipe in many ways, but the best juicy pulled pork is made with pork butt, pork tenderloin, or pork shoulder roast.
Storage: Allow leftovers to cool completely, then store in an airtight container in fridge for up to a week. Or freeze individual portions for up to 3 months. Thaw overnight in the fridge and reheat gently when ready to use.
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