Easy Pulled Pork BBQ

This is a great naturally Gluten Free recipe that is simple to make with ingredients easily found at your market,  but it does take about 8 hours to complete.  Most of the time is for slow cooking and the end result is worth it.  If you prefer BBQ on a bun, there are plenty of GF choices or make a Tostada, which will be in the next post. As always, if you must be GF, check all ingredients.


You will need a slow cooker.

First make the RUB by combining the following ingredients.  This will make enough for two.  The extra will keep in an airtight jar for up to a month.

1/4 cup of kosher salt

1/4 cup of packed dark brown sugar

2 tablespoons plus 2 teaspoons of smoked paprika

2 tablespoons  granulated sugar

2 teaspoons  garlic powder

2 teaspoons  fresh ground pepper

1 teaspoon  dry mustard

1 teaspoon  ground cumin

1 teaspoon  ground ginger


1 (4-5 lb) bone-in Boston butt pork roast or pork shoulder   (trim as needed)

1/2 of the rub

bottled BBQ sauce    (depending on taste, you may want 1 bottle for the cooker and one to add to sandwiches)  Check the bottle for GF.  I found Stubb’s & Dinosaur Bar-B-Que sauce.

To prepare:

Cover the meat with the rub and let stand at room temperature for 30 minutes.

Grease the slow cooker with cooking spray and place the pork fat side up.

Cover and cook on Low for 7 hours or until meat falls apart easily with a fork.


Place pork on a cutting surface and discard liquid from cooker.

Shred the pork with 2 forks and return to the slow cooker.  Add BBQ sauce to taste.   I used 1 bottle in slow cooker and added more from a second bottle to the sandwiches.

Cover and cook on High for 30 minutes.


Serve on buns with coleslaw.  Make sure to have left-overs to make the Tostadas recipe on the next post. Or on yet a third post, the Pulled Pork can be used on Arepas as an appetizer.

adapted from Southern Living

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