Pulled Pork Sandwich Recipe

Pork shoulder: A cut of meat that becomes tender and flavorful when slow-cooked.

Gluten-free bbq sauce: A tangy and sweet sauce that is free from gluten, adding flavor to the pork.

Salt: Enhances the natural flavors of the pork.

Black pepper: Adds a hint of spice and depth to the dish.

Gluten-free buns: Buns made without gluten, perfect for those with gluten sensitivities.

When shredding the pork, use two forks to pull the meat apart while it's still hot. This ensures the pulled pork has a tender, stringy texture. For added flavor, mix some of the cooking juices back into the shredded pork before serving on the gluten-free buns.

• Pork shoulder - Substitute with jackfruit: Jackfruit has a similar texture to pulled pork when cooked and shredded, making it a great vegetarian or vegan alternative.

• Gluten-free bbq sauce - Substitute with homemade gluten-free bbq sauce: Making your own sauce allows you to control the ingredients and ensure it is gluten-free, plus you can adjust the flavors to your liking.

• Salt - Substitute with sea salt: Sea salt can provide a slightly different flavor profile and is often less processed than table salt.

• Black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used to avoid the black specks in the dish, which some people prefer.

• Gluten-free buns - Substitute with lettuce wraps: Lettuce wraps are a low-carb, gluten-free alternative that adds a fresh, crisp texture to the sandwich.

• Allow the pulled pork to cool completely before storing. This ensures that condensation doesn't form inside the storage container, which can make the meat soggy.

• Transfer the shredded pork into an airtight container. If you have a lot of pork, consider dividing it into smaller portions for easier reheating later.

• Store the container in the refrigerator if you plan to consume the pulled pork within 3-4 days. This keeps the meat fresh and flavorful.

• For longer storage, place the pulled pork in a freezer-safe bag or container. Make sure to remove as much air as possible to prevent freezer burn. Label the container with the date to keep track of its freshness.

• When ready to use, thaw the pulled pork in the refrigerator overnight. This gradual thawing process helps maintain the meat's texture and flavor.

• Reheat the pulled pork gently on the stovetop or in the microwave. Add a splash of gluten-free bbq sauce or a bit of broth to keep the meat moist during reheating.

• If you have leftover gluten-free buns, store them in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a resealable bag and thaw at room temperature when needed.

• To keep the gluten-free buns fresh, you can also toast them lightly before serving. This adds a delightful crunch and enhances the overall texture of your pulled pork sandwich.

• Preheat your oven to 300°F (150°C). Wrap the pulled pork in aluminum foil to keep it moist. Place it on a baking sheet and heat for about 20 minutes or until warmed through.
• Use a microwave-safe dish to reheat the pulled pork. Cover it with a microwave-safe lid or plastic wrap to retain moisture. Heat on medium power in 1-minute intervals, stirring in between, until hot.
• For a stovetop method, place the pulled pork in a skillet over medium heat. Add a splash of gluten-free bbq sauce or broth to keep it moist. Stir occasionally until heated through.
• If you have a sous vide machine, place the pulled pork in a vacuum-sealed bag and reheat it in a water bath set to 165°F (74°C) for about 45 minutes.
• To reheat the gluten-free buns, wrap them in aluminum foil and place them in a preheated oven at 350°F (175°C) for about 10 minutes. Alternatively, you can lightly toast them in a skillet or toaster.

• Slow cooker: A countertop electrical cooking appliance used to simmer at a lower temperature than other cooking methods, perfect for cooking the pork shoulder slowly and evenly.

• Forks: Used to shred the cooked pork shoulder into fine pieces, giving it the classic pulled pork texture.

• Measuring cup: Essential for accurately measuring the gluten-free bbq sauce to ensure the right balance of flavors.

• Measuring spoons: Used to measure out the salt and black pepper precisely, ensuring consistent seasoning.

• Knife: Handy for trimming any excess fat from the pork shoulder before cooking.

• Cutting board: Provides a stable surface for trimming the pork shoulder and any other prep work.

• Tongs: Useful for handling the hot pork shoulder when transferring it from the slow cooker to the cutting board for shredding.

• Serving spoon: Ideal for scooping the shredded pork onto the gluten-free buns.

• Plates: Used for serving the assembled pulled pork sandwiches.

• Buns: Gluten-free buns to serve the pulled pork on, ensuring the dish remains gluten-free.

Use a pressure cooker: Cut cooking time by using a pressure cooker instead of a slow cooker. Cook on high pressure for 60 minutes.

Pre-make the sauce: Prepare the gluten-free bbq sauce in advance and store it in the fridge. This saves time on the day of cooking.

Shred with a mixer: Use a hand mixer to shred the pork shoulder quickly and effortlessly.

Buy pre-shredded pork: Purchase pre-shredded pork from a trusted source to skip the cooking and shredding steps entirely.

Toast buns in advance: Toast the gluten-free buns ahead of time and keep them warm in the oven.