I’m convinced that the summer weather is why I’ve lived for so long in Oregon. When the sun comes out and the weather stays consistently warm, I am always outside (hiking, camping, and spending time at the park). It honestly is so beautiful that it makes up for the other nine or so months that are cold, dark, and rainy.
While summer is a time to dust off the patio furniture and host backyard barbecues and outdoor picnics, I often find myself wanting to spend less time in the kitchen and more time outside! Barbecue pulled pork is a staple summer recipe and can easily be made for a large crowd. Put it on gluten free buns for pulled pork sandwiches or use it as a delicious taco filling!
Why I love this recipe:
- It doesn’t require the oven, which quickly heats up our house in the summer!
- It’s great for large groups or parties + it’s portable and easy clean up.
- It’s versatile. Use it in sandwiches, tacos, or by itself!
Celiac Tip: Make Sure Your Barbecue Sauce is Gluten Free!
Barbecue sauce isn’t commonly thought to contain gluten, but some brands use ingredients like soy sauce, beer, bourbon, or barley malt and these brands be avoided if you follow a gluten free diet. This is something to keep in mind when eating anything with barbecue sauce in it (especially at restaurants!)
Recommended Brands (Barbecue Sauce)
- Bachan’s (Gluten Free)
- G Hughes Smokehouse
- Kinder’s
- Organicville*
- Primal Kitchen*
- San-J*
- Sky Valley*
- Stubbs Legendary Bar-B-Q
- Sweet Baby Ray’s
*Certified Gluten Free
Barbecue Pulled Pork (Instant Pot or Slow Cooker)
Equipment
- Pressure Cooker or Slow Cooker
- Dry Measuring Cups
- Liquid Measuring Cup
- Measuring Spoons
- Cutting Board
- Chef’s Knife
- Small (~1 qt) Mixing Bowl
Ingredients
- 3-4 pound pork shoulder (cut into 4 large chunks)
- 12 ounces gluten free beer (sub gluten free cola or chicken broth)
- 2-½ cups barbecue sauce (gluten free)
- ⅓ cup brown sugar
- ¼ cup apple cider vinegar
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
Instructions
- Add pork to a lightly greased pressure cooker. Pour 12 ounces of gluten free beer over the pork.
- In a small mixing bowl, combine 2 cups of gluten free barbecue sauce, brown sugar, apple cider vinegar, garlic powder, and onion powder. Pour the sauce mixture evenly over the pork.
- Place lid on the pressure cooker, and secure in the locked position. Set to pressure to "high" and cook for 45 minutes. Allow the pressure to "naturally release" for 10 minutes before allowing the rest of the pressure to vent completely.
- Shred the pork using two forks until they are in small chunks. Using a slotted spoon, transfer the meat into a bowl (do not keep the excess liquid in the pressure cooker) and add remaining ½ cup of barbecue sauce. Gently toss the pork until the meat is evenly coated.