Gluten-Free Pulled Pork Sandwiches

This gluten-free pulled pork recipe is a slow cooker favorite, perfect for easy weeknight dinners, backyard BBQs, and game day. Made with a Boston butt, a bold spice rub, and a tangy barbecue sauce, it delivers tender, flavorful meat that’s ideal for sandwiches, sliders, or meal prep. Whether you’re following a gluten-free diet or just need a reliable crockpot pork recipe, this one packs rich taste with minimal effort. Pair it with homemade slaw and gluten-free buns for a hearty, crowd-pleasing meal.

Ingredients

For the Pulled Pork:

• 1 (3–4 lb) Boston butt (pork shoulder)
• ½ cup beef broth
• ½ cup brown sugar
• 1 tablespoon apple cider vinegar
• ½ teaspoon salt
• 1 cup gluten-free BBQ sauce
• 1 teaspoon dry mustard
• 1 tablespoon chili powder
• 1 tablespoon minced garlic
• ½ teaspoon dried thyme
• ½ tablespoon Dijon mustard

For the Sandwiches:

• Gluten-free buns
• Pulled pork
• Cooked bacon strips
• Dill pickles
• Extra BBQ sauce
• Homemade slaw

Slaw Ingredients:

• Shredded purple cabbage
• 1 tablespoon mayonnaise
• 2 teaspoons rice vinegar
• Salt and pepper, to taste
• Diced jarred jalapeños (optional)

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Instructions

1. Prepare the Pork: Place the Boston butt in your crockpot, fat side up. Pour the beef broth, minced garlic, and apple cider vinegar around the pork.
2. Apply Wet Rub: Rub Dijon mustard and brown sugar over the entire surface of the pork (wearing gloves can help with mess-free application).
3. Mix and Apply Dry Rub: In a small bowl, whisk together chili powder, dry mustard, thyme, and salt. Rub this spice mix all over the pork.
4. Add Sauce: Pour the BBQ sauce around the pork—not directly on top.
5. Slow Cook: Cover and cook on low for 7–9 hours or on high for 5–6 hours. The pork is ready when it reaches an internal temperature of 190–200℉ and easily shreds with a fork.
6. Shred the Meat: Remove the pork and shred using two forks. Discard any large pieces of fat.
7. Build the Sandwiches: Combine 4 tablespoons of the leftover cooking juices with 4 tablespoons of BBQ sauce. Drizzle over shredded pork. Assemble sandwiches on gluten-free buns with pulled pork, bacon, pickles, and slaw.

To make the slaw: Mix purple cabbage with mayo, rice vinegar, salt, pepper, and jalapeños. Toss until coated.

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Tips

• Use a meat thermometer for accuracy—190–200°F is ideal for shredding.
• For even more flavor, marinate the pork overnight in the rub.
• If your BBQ sauce isn’t labeled gluten-free, double-check ingredients.

Variations and Substitutions

• No beef broth? Use chicken broth or water in a pinch.
• Make it spicier: Add cayenne or hot sauce to the rub.
• No crockpot? Cook in a Dutch oven at 300°F for 4–5 hours.
• Low-sugar version: Swap brown sugar for a sugar-free sweetener.

FAQs

Is this recipe gluten-free?
Yes, just make sure your BBQ sauce and mustard are labeled gluten-free.

Can I make this ahead?
Absolutely. Pulled pork can be made a day ahead and reheated with some of the cooking juices.

Can I freeze leftovers?
Yes. Store cooled pork in an airtight container or freezer bag for up to 3 months.

Serving Suggestions

• Serve on toasted gluten-free buns with coleslaw and pickles.
• Add extra BBQ sauce or drizzle with ranch for added flavor.
• Pairs great with baked beans, corn on the cob, or sweet potato fries.

Why You’ll Love This Recipe

• Easy, hands-off slow cooker meal with rich flavor.
• Naturally gluten-free and great for entertaining or meal prep.
• Customizable sandwich toppings to suit any preference.
• Perfect for game day, family dinners, or casual cookouts.