Pulled Pork on a Gluten Free Hawaiian Roll
Ingredients
For the pork (dry rub)
3 pounds pork loin
1 tablespoon ground cumin
1 teaspoon ground chili powder
1 teaspoon smoked Spanish paprika
1/2 teaspoon ground cinnamon
2 tablespoons packed light brown sugar
2 teaspoons dry mustard powder
2 teaspoons kosher salt
For the barbecue sauce
3/4 cup (6 fluid ounces) tomato ketchup
2 tablespoons packed light brown sugar
1 tablespoon apple cider vinegar
1 tablespoon Worcestershire sauce
2 teaspoons smoked Spanish paprika
1/4 teaspoon cayenne pepper (optional)
For serving
5 Gluten-Free Burger Buns (replace the milk with an equal volume of pineapple juice for Hawaiian rolls, and omit the vinegar)
1 recipe Perfect Cole Slaw
Instructions
Pat the pork loin dry and place it in a roasting pan or Dutch oven. In a small bowl, combine all of the remaining ingredients of the dry rub, and whisk to combine well. Scatter all of the dry rub on the pork, and gently rub it into the meat on all sides. Allow the meat to rest, fat side up, for about 45 minutes at room temperature. While the meat is resting, preheat your oven to 300°F. Place the roast in the preheated oven and cook for about 1 hour 45 minutes, or until an instant read thermometer inserted into the center of the meat reads 145°F.
Remove the meat from the oven and allow it to cool until you are able to handle it (it should still be very warm, as it is easier to shred than when it is cold or at room temperature). Peel off and discard the fat from the top of the roast, and pull apart and shred the meat with your hands or with two forks.
Make the barbecue sauce by combining all of the ingredients in a large bowl. Whisk to combine well. Place the shredded pork in the sauce, and toss to coat the meat thoroughly. Serve the pork on the buns, with the cole slaw on the side.
The barbecue sauce is adapted from Gluten-Free on a Shoestring: 125 Easy Recipes for Eating Well on the Cheap. The pork is adapted from Melissa Clark in the New York Times Dining Section.
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Hi, I’m Nicole. I create gluten free recipes that really work and taste as good as you remember. No more making separate meals when someone is GF, or buying packaged foods that aren’t good enough to justify the price. At Gluten Free on a Shoestring, “good, for gluten free” just isn’t good enough! Come visit my bio!
