One of my favorite lunch locations when we vacation in Disney World is the Flame Tree Barbecue in Animal Kingdom. While we do make barbecue dishes often at home during the summer months, it’s such a rarity to be able to enjoy it out at restaurants because of the dreaded gluten component, hence making it truly a treat to be able to indulge in some fantastic gluten free barbecue courtesy of Disney. They offer so many options from barbecue chicken to ribs, but by far my favorite is the pulled pork. The pulled pork is perfectly smoked and seasoned and is incredibly tender and juicy. It’s so delicious! While our next trip to Disney is only a little over four weeks away now, I just couldn’t get out of my mind those perfectly flavored pulled pork sandwiches and then I came across this wonderful recipe from Musings of a Housewife. After adding a few personal twists, I made a delicious gluten free pulled pork sandwich which could definitely stand up to Disney’s magical version. So pull out your slow cooker, toss in a few ingredients, and you’ll be set by dinner time with a flavorful gluten free barbecue dish!
Ingredients:
- crock pot
- 5-6 lb pork shoulder
- 1 large yellow onion, sliced into rings
- 1 jar barbecue sauce (I used Sweet Baby Rays Honey Barbecue Sauce, states gluten free on label)
- salt and pepper
- gluten free rolls (I used Schar hot dog rolls, lightly toasted)
Directions:
- Slice one large yellow onion into rings and add to the bottom of your crockpot.
- Add the pork shoulder to the crockpot and dust with salt and pepper on all sides.
- Cover and cook on low for a total of 10 hours.
- After 9 hours, add 1/3 of a bottle of barbecue sauce to top and sides of pork shoulder.
- Cover and cook for an additional hour on low.
- After 10 hours total of cooking, the pork should easily pull off with a fork. Time may vary depending on slow cooker. Just keep an eye on your pork; once it’s falling apart, you’re ready to remove it from the crockpot.
- Remove pork shoulder from the crockpot and begin to shred with two forks. Do this until all pork has been shredded.
- Mix in an additional 1/3 of a bottle of barbecue sauce. You can also add n the onions with the pork as well if you’d like (I’m only a fan of the onion flavor, not so much the actual onions themselves, so I didn’t mix these in).
- Reserve the last third of barbecue sauce for serving. Serve on lightly toasted gluten free rolls and enjoy!
Note: I made this dish a day ahead and this made enough for our family of three for two nights of dinners and even lunches if you’d like! If you’d like to make it a day early follow all instructions as directed. After mixing in second third of barbecue sauce add pulled pork to an oven safe dish and wrap up tightly. Refrigerate overnight and when you’re ready for dinner the next day turn the oven on to a warm setting. Add a little bit more barbecue sauce to pulled pork to keep it moist while warming, mix making sure all is evenly coated, and warm for about 10 minutes, keeping an eye on the pork making sure it doesn’t dry out. While pork is warming, toast rolls and prepare sides. Enjoy!
The best part of this recipe is that it’s so flexible. Everyone has different preferences on barbecue flavor, so feel free to play around with any kind of barbecue sauce and amounts of them you’d like. I’m not a huge fun of overly saucy pulled pork so I used just the right amount to keep the pork tender, juicy, and flavorful without being too bogged down with sauce. To complement the pulled pork, I paired it with a lightly toasted Schar hot dog roll and the two were absolute perfection! These turned out incredibly well and I can’t wait to bring this dish out for our family cookouts this summer!
Sincerely,
Lindsay
- crock pot
- 5-6 lb pork shoulder
- 1 large yellow onion, sliced into rings
- 1 jar barbecue sauce (I used Sweet Baby Rays Honey Barbecue Sauce, states gluten free on label)
- salt and pepper
- gluten free rolls (I used Schar hot dog rolls, lightly toasted)
- Slice one large yellow onion into rings and add to the bottom of your crockpot.
- Add the pork shoulder to the crockpot and dust with salt and pepper on all sides.
- Cover and cook on low for a total of 10 hours.
- After 9 hours, add 1/3 of a bottle of barbecue sauce to top and sides of pork shoulder.
- Cover and cook for an additional hour on low.
- After 10 hours total of cooking, the pork should easily pull off with a fork. Time may vary depending on slow cooker. Just keep an eye on your pork; once it's falling apart, you're ready to remove it from the crockpot.
- Remove pork shoulder from the crockpot and begin to shred with two forks. Do this until all pork has been shredded.
- Mix in an additional 1/3 of a bottle of barbecue sauce. You can also add n the onions with the pork as well if you'd like (I'm only a fan of the onion flavor, not so much the actual onions themselves, so I didn't mix these in).
- Reserve the last third of barbecue sauce for serving. Serve on lightly toasted gluten free rolls and enjoy!
- I made this dish a day ahead and this made enough for our family of three for two nights of dinners and even lunches if you'd like! If you'd like to make it a day early follow all instructions as directed. After mixing in second third of barbecue sauce add pulled pork to an oven safe dish and wrap up tightly. Refrigerate overnight and when you're ready for dinner the next day turn the oven on to a warm setting. Add a little bit more barbecue sauce to pulled pork to keep it moist while warming, mix making sure all is evenly coated, and warm for about 10 minutes, keeping an eye on the pork making sure it doesn't dry out. While pork is warming, toast rolls and prepare sides. Enjoy!
