I always appreciate how much less stressful dinnertime is when dinner has been cooking all day in the slow cooker. When I have my act together and remember to meal plan, I try to use my Crock Pot once a week. In the fall and winter, I’m more drawn to cooking comfort foods like pot roast, chili, and stew. This slow cooked BBQ pulled pork is a year-round favorite at our house, and with only four ingredients, it couldn’t be easier! Boneless pork roasts slow cook all day in a simple broth until they can be shredded very easily with just two forks. Adding your favorite barbeque sauce to the slow cooker about an hour before serving allows the smoky sweet sauce to flavor the meat.
This pulled pork is delicious on its own, served with sides of potatoes, veggies, or fruit. We often put it on a hamburger bun for pulled pork sandwiches. I served this on regular hamburger buns for years, but now we enjoy this pork either without a bun, or with one of the many gluten-free hamburger buns available. The buns in the photo are my current favorite gluten-free hamburger bun, made by Canyon Bakehouse. They are available at retailers nationwide; you can check to see where you can find them in your area here. I’m able to find them locally at my Rosauer’s store and my local gluten-free store. I usually stock up and keep them in the freezer until we need them. Then I defrost on the counter all day or quickly in the microwave.
You can easily double this recipe if you have a large enough Crock Pot. The leftovers freeze very well. I will often freeze half of this meal right away so that I have the meat all ready for another full night’s dinner and leftovers.
Make sure you closely study the ingredients of any bouillon you use for any hidden gluten. I use Herb-Ox brand bouillon, and it is clearly labeled Gluten Free and No MSG, which is another ingredient I try to avoid.
For the BBQ sauce, one of our favorites is Sweet Baby Ray’s Honey Barbecue Sauce. I wrote to Sweet Baby Ray’s to confirm that their barbeque sauce is gluten-free and here is their response:
I would like to inform you that all our Retail flavors of Sweet Baby Ray’s Barbeque Sauces 18oz, 28oz, 31oz, 40oz and 80oz are Gluten Free and the Modified food starch is corn. I have attached a Gluten Free List of our Retail Products. Going forward we will be writing on our labels Gluten Free. If you have any further questions regarding this product please feel free to contact us.
The beauty of this recipe is that you can change the flavor to suit your preference of sweet, tangy, spicy, or smoky, by using your favorite BBQ sauce. Other brands that I verified as gluten-free, with little to no risk of cross-contamination, include: Bone Suckin’ Sauce, Emeril’s, and Organicville BBQ Sauce. There are many more brands with labels that don’t indicate the presence of gluten. I recommend checking the manufacturer’s site of your favorite sauce to verify the gluten status. My favorite resource for information about gluten in products is The Essential Gluten-Free Grocery Guide. This guide has two full pages of barbeque sauces that are gluten-free.
If you want to spend a little more time in the kitchen, you could also make your own barbeque sauce. This recipe from Carol at Simply Gluten-Free looks delish!
A little blogging note: I’ve added a new feature to this site that now allows you to pin any image in a post to Pinterest. Just hover over it and you’ll see the words “Pin it” appear in the upper right corner. Feel free to pin away!
- 3 lbs. boneless pork roast
- 1 cup warm water
- 1 cube or 1 tsp. beef bouillon
- 1 18oz. bottle barbeque sauce
- *verify bouillon and BBQ sauce are gluten-free
- Trim any extra fat from pork roast and place in slow cooker.
- Dissolve 1 cube or 1 teaspoon of beef bouillon in 1 cup warm water. Pour over pork roast.
- Cook on low for 7-8 hours, or until meat shreds easily. Use a baster to remove most of the juices from the slow cooker. Set juices aside for adding back in as needed.
- Use two forks to shred pork. I usually do this right in the slow cooker but you can also remove to shred on a cutting board.
- If needed, add back in some of the reserved juices so that meat is moist, not dry. I rarely need to add back in more than a couple of tablespoons. Pour one bottle of barbeque sauce over meat and gently stir in. Place lid back on slow cooker and cook for an additional hour on low.
- Serve as is or on a hamburger bun. Serve with additional bbq sauce.