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Gluten-Free Carolina-Style BBQ Pulled Pork Sandwiches

This recipe delivers tender pulled pork bathed in a tangy, yet mellower-than-classic-Carolina, mustard-based BBQ sauce that exhibits the luscious character of a not-so-sweet honey mustard (in other words, it’s crazy good). Piled high on soft and slightly sweet gluten-free brioche buns, it’s the perfect casual dining experience — no utensils needed. Add your favorite barbecue sides like coleslaw, potato salad, baked beans, or pickles for the ultimate spread.
Servings 8
Calories 876 kcal

Ingredients

For the Pork:

  • 2 tablespoons brown sugar
  • 2 teaspoons paprika or smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 4- to 5-pound boneless pork shoulder butt roast, rinsed and patted dry with paper towels
  • 2 Tablespoons yellow mustard
  • 2 tablespoons avocado or other vegetable oil

For the Mustard Sauce:

  • ⅓ cup yellow mustard
  • 3/4 cup packed light brown sugar
  • ½ cup apple cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon black pepper

For Serving:

  • 8 Canyon Bakehouse Brioche Buns

Instructions

  1. Preheat to 300°F. In a small bowl, combine the brown sugar, paprika, garlic powder, onion powder, salt, and black pepper.
  2. Rub the 2 tablespoons mustard all over the pork, then sprinkle the spice mixture evenly over the pork shoulder.
  3. Make the mustard sauce: in a small bowl, combine tall the sauce ingredients; mix well.
  4. Over medium heat, heat the oil in a dutch oven or ovenproof pot with a lid then brown the pork on all sides without letting the spices burn, about 2 minutes per side.
  5. Add ½ cup water and ⅓ of the mustard sauce to the pot, cover and cook for 3 hours or, if you have a meat thermometer, until the internal temperature of the pork reaches 205°F.

  6. Meanwhile, heat the remaining mustard sauce in a pan over medium heat and simmer until thickened to a slightly thin barbecue sauce consistency. Set aside.

  7. Tansfer the pork to a large bowl. Using two forks in a pull-apart motion, shred the pork into bite-sized pieces. Discard any remaining fat. Season the pork with salt to taste.

  8. Sauce the pork (optional): mix in the remaining mustard sauce to coat, season with a little more salt to taste.

  9. Pile the pulled pork onto the buns and serve.
Nutrition Facts
Gluten-Free Carolina-Style BBQ Pulled Pork Sandwiches
Amount Per Serving
Calories 876 Calories from Fat 351
% Daily Value*
Fat 39g60%
Saturated Fat 17g106%
Trans Fat 0.1g
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
Cholesterol 314mg105%
Sodium 1078mg47%
Potassium 1085mg31%
Carbohydrates 64g21%
Fiber 1g4%
Sugar 24g27%
Protein 64g128%
Vitamin A 981IU20%
Vitamin C 1mg1%
Calcium 126mg13%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.