Succulent, slow-cooked North Carolina-style gluten free pulled pork sandwich with tangy coleslaw!

Yield: 6 to 8
Prep time: 24 hours
Cook time: 6 hours

Gluten Free Pulled Pork Sandwich with Coleslaw

I was raised in the Carolinas, North Carolina to be exact. North Carolinians are proud of their barbecue, across the whole of the state, there are regional variations. Every major barbecue regions has festivals praising their particular type of barbecue and there are debates about which type of Carolina Barbecue is the best.

My version is made with vinegar based sauce and lots of American mustard. I left the pork marinading in the liquid-like rub overnight and then cooked it in the slow cooker for six hours. The result was tender pork that fell apart with the gentle tug of a fork--exactly what you want pulled pork to do. I flavored the rub and allowed that to flavor the meat. Because of this, I cooked the pork only in water and then added shop-bought barbecue sauce before serving.

You can buy pulled pork rub from the shop but if you're avoiding gluten, it can be difficult to find shop-bought rub without gluten. Making it yourself isn't difficult. You can leave out the liquid in my recipe and make a dry rub or you can make a liquid based rub that will have the consistency of salad dressing. This is the type of rub my recipe will yield.

Ingredients:

For the rub
1/4 cup sunflower oil
1/2 cup American mustard
1 teaspoon chilli powder
1 teaspoon cayenne pepper
1 teaspoon white pepper
1 teaspoon black pepper
1 tablespoon cumin
1 tablespoon sugar
1 cup cider vinegar
2 tablespoons gluten free soy sauce
2 tablespoons garlic powder
2 tablespoons smoked paprika
2 tablespoons oregano
water
pinch salt
 
For the pulled pork
1 pork shoulder joint
water
barbecue sauce
 
For the sandwich
coleslaw
gluten free bread

Gluten Free Pulled Pork Sandwich with Coleslaw

Instructions:

1. Place all the dry ingredients for the rub in a large bowl. 
2. Whisk the liquid ingredients into the dry, adding water a tablespoon at a time until you have a smooth consistency similar to salad dressing.
3. Rub the rub all over the pork shoulder, covering every surface. Place the pork shoulder into a large ziploc bag and refrigerate overnight, or at least two hours.
4. Place the pork shoulder into the slow cooker and fill with water until 3/4 of the pork is submerged.
5. Close the slowcooker and cook on low for 6 hours.
6. Pour most of the water off from the pork shoulder. Shred the pork with a fork and douse with barbecue sauce and allow to mix with the remaining water. Continue to add barbecue sauce until the desired flavor and the consistency of the sauce is reached.
7. Spoon some of the pork onto the bread, top with a spoonful of the coleslaw and grab loads of napkins; it'll be messy!