Pulled Pork Sandwiches ~ Gluten-Free
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Pulled pork sandwiches are pretty popular nowadays. They feed a crowd, provide plenty of leftovers, and cook all day on their own.
Have you ever thought you came up with something new for dinner just to find out everybody’s already tried it?
Well, that happened to me when I came up with this great idea for barbecued pork roast sandwiches about 8 years ago. Oh well, that’s okay because we are still enjoying them. This recipe is fantastic with chicken breasts too.
No one in our family really liked pork roast, including myself. So…I never cooked it. But after having pulled pork in Hawaii, I absolutely fell in love with it. I had never tasted anything so good. I will admit, they have a magical way of cooking pulled pork, but it also got me curious.
So I bought some really nice cuts of pork roast and started experimenting. But even after trying various sauces, rubs, and herbs nothing even came close to what I had eaten in Hawaii. There was some leftover pork roast in the fridge that nobody seemed to want, and I was seriously considering giving it to our dog. I knew he would appreciate it for sure!
I decided to add some barbecue sauce to the leftover pork roast; served it up on a toasted bun with some coleslaw and a side of my favorite barbecued chips. It was an immediate hit with my family and we’ve been making these ever since.
Of course, now I cook the pork roast in the slow cooker with the barbecue sauce seeping in the meat for hours. The tender, delicious meat will literally fall apart as you remove it from the slow cooker.
Since I cook two at a time I use a larger slow cooker. If you are cooking one roast (about 4 lbs) the smaller slow cooker is perfect.
My favorite barbecue sauce is, Sweet Baby Ray’s. Exact measurements aren’t that important, just get a nice covering on the roast. I probably use at least half of the 40-ounce container of barbecue sauce in the slow cooker and the other half later when shredding the cooked meat.
If you need a corn-free barbecue sauce I suggest trying this corn-free, and allergy-friendly bbq sauce recipe at www.foodandlego.com.
Here Is My Weight Watcher Tip For This Recipe:
This would be a good time to remove any meat that you don’t want extra barbecue sauce on, for example, if you are following weight watchers. Remove some of the meat from the inside, not the outside edges where the sauce is and each ounce of meat will still be 1 point. If you then want to add some extra sauce to your serving, then you can easily add a measured amount. Two tablespoons of this barbecue sauce are 2 weight watcher points plus points. The roast is delicious with or without the extra sauce.
Grab a knife and start slicing and pulling apart the meat starting at one end, and just slowly work to the other end. On the edges, I cut that area up into small pieces, but the rest will shred nicely.
I like to add lots of barbecue sauce to moisten and flavor all of the meat. Keep turning over the meat and mixing in the sauce until the meat is evenly covered. I suggest tasting as you mix, that’s what I do!
Pulled Pork Sandwiches
Ingredients
- 1 4 pound Pork Roast
- 1 18 ounce Barbecue sauce
- Rolls or buns ~ gluten-free if needed
- Coleslaw or cabbage
Instructions
- Rinse and pat dry the pork roast and place it in the slow cooker. Pour a fair amount of barbecue sauce over the roast.
- My favorite barbecue sauce is, Sweet Baby Ray's. Exact measurements aren't that important, just get a nice covering on the roast. I probably use at least half of the container of barbecue sauce in the slow cooker and the other half later when shredding the cooked meat.
- Cover and cook pork roast on low for about 9 hours. Check cooking times for the size of the roast you are cooking. I never use a frozen roast: always defrost first if your roast is frozen.
- Remove the roast from the slow cooker and place it in a large dish; a 9"x13" works really well. Cover the roast with foil to keep it warm until you are ready to pull it apart. I think it's best to let the roast sit for about 10 minutes
- Grab a knife and a serving fork and start slicing and pulling apart the meat starting at one end of the roast and slowly work to the other end.
- Using a large serving fork to mix the sauce with the meat seems to work well.
- I like to add lots of barbecue sauce to moisten and flavor all of the meat. Keep turning over the meat and mixing in the sauce until the meat is evenly covered. Taste as you mix...yummy!
- Cover with foil to keep warm. I actually keep the prepared barbecued pork in the oven on warm until ready to eat. Toast up some buns for your sandwiches.
- This pulled pork recipe is also fantastic on gluten-free bread and rolls as well, The Best Gluten-Free Sandwich Rolls are delicious with pulled pork or try Schar Gluten Free Rolls for gluten, dairy, and egg-free rolls.
Notes
This would be a good time to remove any meat that you don't want extra barbecue sauce on, for example, if you are following weight watchers. Remove some of the meat from the inside, not the outside edges where the sauce is and each ounce of meat will still be 1 point. If you then want to add some extra sauce to your serving, then you can easily add a measured amount. Two tablespoons of this barbecue sauce are 2 weight watcher points plus points. The roast is delicious with or without the extra sauce.
