I love love love pulled pork, but don’t have a real BBQ pit in the yard. Instead, I take a shortcut of popping my pork in a crockpot, which still gets you a slow-cooked, braised pork without a lot of mess.
Dry Rub ingredients
- 1/4 c. brown sugar, loosely packed
- 2 tbsp chili powder
- 1 tbsp cumin
- 1 tbsp paprika
- 2 tsp ground pepper
- 1 tsp cayenne pepper
- 1 tsp dry mustard
- 1 tsp salt
Mix the ingredients together. Trim off most of the excess fat from a pork shoulder roast (I used a Boston butt that was just over 4 lbs). Place the rub on the top of the roast and sides, then flip over and place the rest on bottom of the roast. Ideally it is best to place the rub on the roast the night before you cook it.
The next morning place the roast in a large crockpot. Pour 1/4 cup white or apple cider vinegar and 1/2 of dry ginger ale into the crock pot. Cook on high for one hour and then turn down to low and cook for at least 4-5 more hours, depending on the size of the meat. Because it is in a crock pot, and tends to be fairly fatty cut of meat, you can let it go a fair amount before it will become dry.
The meat is done when it flakes off when touched with a fork.
Remove the meat from the crock pot and let rest for 20 minutes. Then pull the meat into shreds with two forks.
You can serve on a GF bun or with mac and cheese, cole slaw or other traditional BBQ accompaniments, including, of course, BBQ sauce.
Pulled Pork BBQ with Gluten-Free Macaroni and Cheese
As an experiment. I made a Memphis style, whereas last time I made a mustard sauce. It was good, but not quite what I wanted. If you’re buying, Pork Barrel makes a nice smoky BBQ that’s GF, or I also like Sweet Baby Ray’s.
Gluten-less living (shouldn't mean less living) 