It’s not nice to tease you with gluten free bread that you can’t have until November when Gluten-Free on a Shoestring Bakes Bread comes out. Not nice. So, instead (well, really, in addition), I am going to show you how to use a gluten free bread recipe you already have and jury-rig it so that it acts like gluten free Hawaiian rolls. (buns. rolls.). And we’re going to pile up all manner of this easy pulled pork, covered in the best homemade barbecue sauce, inside those rolls (buns). And I promise not to talk too, too much about the new bread you’re going to have in November. But I want you to know how hard it is for me, as my whole entire life has been leading up to this book. I’m that excited about it.[pinit]
To turn my yeast-free gluten free hamburger buns (a version of which is in Quick & Easy) into more of a Hawaiian-style roll, skip the vinegar in the ingredient list and replace the 1/2 cup milk with 1/2 cup pineapple juice. What you see pictured here are the actual gluten free Hawaiian rolls from the new gluten free bread book, and I have been making them every single week for months since my family just cannot get enough of them. They’re lightly sweet, deliciously fragrant, and perfectly soft, plus the dough itself is a true pleasure to shape. Like most of the recipes in the new book, the dough for these rolls is best when it is set to rise slowly, even for a few days, in the refrigerator. Then, on baking day, you shape the dough while it’s still cold, set it to rise after shaping (less than an hour), and then bake and indulge.
This pulled pork is made with pork loin, which is a leaner cut than pork shoulder. The reason? You have to cook pork shoulder for a whole lot longer than you do pork loin, to bring it to 145°F (safe cooking temperature for pork). A shorter cooking time plus the fact that you cook this at only 300°F means that your kitchen really won’t get overheated. Just do your best not to overcook the pork or it will end up dry, but it’s not so fussy that cooking it to 10°F over the recommended 145°F internal temperature is a real problem. You’re going to be smothering it in homemade barbecue sauce anyway.
You also want to be sure that you shred or “pull” the pork when it’s still warm, or it is more likely to come apart in clumps. Not that that is a huge problem, either.
This simple, smoky spice rub is worth doubling and having on hand for using on, say, skin-on, bone-in chicken thighs before grilling them. And have we ever talked about how much I never, ever buy bottles of dressing or sauce? It’s just too easy to make your own, and then you don’t have to hear all those half-empty bottles rattling around every time you open and close your refrigerator. Remember the roasted shallot vinaigrette dressing that we served with that gluten free pasta salad? For a vinaigrette, you only have to know one single ratio. Three:one, oil:acid (like vinegar, lemon juice or a blend). That’s all. So if you want 1 full cup of dressing, it’s 3/4 cup oil + 1/4 cup vinegar = 1 cup vinaigrette. Then, add a dash of kosher salt, maybe a teaspoon of honey for a honey vinaigrette? Or not. Your call. Barbecue sauce is something else that shouldn’t be bought. It should be made. I do generally start with a bottled tomato ketchup, though. Let’s not go overboard.