Dylan's gluten-free pulled pork recipe is finally here! And it's so easy to make in the crockpot!
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About This Pulled Pork Recipe
Dylan has been making this pulled pork recipe for months - but I've once and for all got the inside scoop to share with you! This pulled pork melts in your mouth is fall-apart tender and tastes so good thanks to Dylan's homemade barbecue sauce.
Without a smoker or barbecue to use, due to our small apartment space, the crockpot is a great option. You can also use an Instant Pot for this recipe, but as I'm not familiar with them, follow your Instant Pot's directions for best results. Call me old-fashioned, but I've been using the same crockpot for 8 years!!
Dylan's barbecue sauce for this recipe is ketchup or tomato-based sauce. Barbecue sauces vary depending on the region of the country. Dylan flavors the sauce with plenty of spices for heat and flavor, but also with maple syrup, for sweetness. You can take the guy out of Vermont, but you can't take Vermont out of Dylan!
Ingredients You Will Need
-Boneless pork butt: You'll need one that is about 2-3 lbs. It may say pork butt or pork shoulder. We've tried both, and pork butt is our favorite and more tender.
-Onion: White or yellow onion. We chop this up and top the pork with it while it cooks.
-Ketchup, maple syrup, & Worcestershire sauce: The liquid base for the sauce over the pork. Make sure they are gluten-free (We're talking pure maple syrup here, so that shouldn't be an issue! But double-check the other two.)
-Minced garlic: Fresh or jarred - both work fine.
-A variety of spices: chili powder, garlic powder, onion powder, black pepper, cayenne pepper, cumin, and ground mustard
How To Make This Pulled Pork Recipe
This recipe is super easy as it doesn't require a lot of technique.
You'll combine all of the sauce ingredients (everything except the chopped onions and the pork) in a small bowl and whisk together.
Then, just add the pork butt to the crockpot, spread on the sauce (reserve about ⅓ of it for the end), and then put the chopped onions on top. Everything gets added to the crockpot to cook for a few hours. Once it's done, you shred the pork with two forks and place it on a baking tray in the oven to get nice and browned, with crispy edges by broiling it, and top it with extra sauce. Yum!
How To Store Pulled Pork
Pulled pork should be stored in a covered, sealed container in the refrigerator for up to 3 days. To reheat, just heat in the microwave. You can also saute on the stove in a frying pan, or place a layer on a baking sheet and bake in the oven until crisp at 350 degrees F.
How To Serve Pulled Pork
This pulled pork recipe goes great with roasted vegetables, potatoes, or rice. It would also taste delicious in tacos, burritos, or quesadillas, too, or even on a sandwich with some pickles or cheese!
I made a reel featuring this pulled pork recipe and Canyon Bakehouse buns - you can see how I put it together right here:
Looking for more gluten-free dinner recipes?
This is the pad thai I learned to make right in Thailand, with a homemade sauce too!
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Veggie chili requires minimum prep work and is packed with vegetables.
Want something easy with tons of flavor? Try chicken piccata over pasta or rice.
Check out over 100+ gluten-free recipes on the blog right here.
Here's the full recipe for gluten-free pulled pork!
If you love this recipe, please leave a review! I'll share them with Dylan.
Thank you so much!
Dylan's Gluten-Free Pulled Pork Recipe
Dylan's Crockpot Pulled Pork
Melt in your mouth, tender pulled pork, with a homemade BBQ sauce.
Ingredients
- 1 2-3 lb boneless pork butt, rinsed and dried
- ⅔ cup ketchup
- 4 teaspoons Worcestershire sauce (make sure it's gluten-free)
- 3 tablespoons maple syrup
- 2 teaspoons minced garlic (about 4 cloves)
- ¼ teaspoon crushed black pepper
- 2 teaspoons garlic powder
- 3 teaspoons onion powder
- up to 1 teaspoon chili powder (start with ½ teaspoon, then taste & decide for heat)
- 1 teaspoon cumin
- ½ teaspoon ground mustard
- ⅛ teaspoon cayenne pepper
- ½ medium or yellow onion, sliced thin
Instructions
Rinse and dry the pork. Place in crockpot.
Make the sauce. Combine all remaining ingredients except for the sliced onions and whisk to combine. Taste and adjust seasoning as needed.
Pour ¾ of the sauce over the pork, spreading it all over with a pastry brush to coat on all sides. Top with the sliced onions all over. Reserve the ¼ cup of sauce remaining for later.
Cook on LOW for 8-10 hours or HIGH 4-6 hours. Pork is done when the meat is cooked through and falls apart with a fork.
Heat the oven to broil on HIGH. Remove meat from the crockpot and place on a jellyroll pan (baking sheet with sides). Pour the remaining ¼ cup of sauce over the top, and broil for 7-10 minutes, watching carefully. The pork will crisp and get nice and browned. When it is crisped how you like, remove it from the oven.
You can reserve the juices from the bottom of the crockpot to pour over the pork if it seems a little dry. Enjoy!
Notes
Storage
Pulled pork should be stored in the refrigerator and can be reheated in the microwave for up to 3 days after eating.
Extra Sauce
You can always double the amount of sauce! It's really really good, and you might want more of it anyway.
Nutrition Information
Yield 10 Serving Size 1Amount Per Serving Calories 775Total Fat 52gSaturated Fat 19gTrans Fat 0gUnsaturated Fat 27gCholesterol 234mgSodium 360mgCarbohydrates 11gFiber 0gSugar 8gProtein 63g
The nutrition information on each recipe card is provided as a courtesy and for your convenience. The data is calculated by Nutritionix. You are encouraged to make your own calculations based on your ingredients and preferred nutritional facts calculator. While I try to make sure they are accurate, I cannot guarantee the accuracy of these calculations.
Do you like barbecue?
Have you ever made pulled pork in the crockpot or instant pot?
Tell me in the comments below!
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