Planning a large family gathering for Father’s Day? This recipe for Pulled Pork is so easy, but so delicious. A pork shoulder roast, or Boston butt, is cooked slowly, so that the meat literally falls apart with a fork. It’s great eaten right out of the slow-cooker, but fathers will like it even better with some BBQ sauce. Makes 12-16 servings.
Slow-Cooked Pulled Pork
6 lb. pork shoulder roast (bone-in)
1/4 Cup Cajun seasoning (I use Zatarain’s Creole seasoning.)
6 garlic cloves, peeled and smashed
1 large onion, sliced
1 Quart (4 Cups) vegetable broth (Make sure it’s gluten-free. I use Pacific brand.)
2 TBSP Liquid Smoke
24 oz. barbecue sauce (optional)
- Peel and smash the garlic cloves. Slice the onion. Place garlic and onion into a 6-quart Slow Cooker.
- Sprinkle the Cajun seasoning on all sides of the pork, and rub it in to the meat. Place the pork in the slow-cooker, fat side up.
- Pour vegetable broth and liquid smoke over the pork.
- Cover the slow-cooker and cook on low for 6 to 8 hours.
- When cooking is complete, remove the pork from the slow-cooker and place into a large mixing (or serving) bowl. If the bone hasn’t already separated from the meat, remove it. Then shred the pork by holding it with one fork and pulling the meat apart with the second.
- If desired, mix 16 oz. of your favorite barbecue sauce into the pork.
- Serve pork as is, or place it on sandwich buns and top with some of the remaining 8 oz. of sauce.
- There are other varieties of liquid smoke, but my favorite, and I think the most common, is hickory.
- If you like your sandwich meat a little more moist, you may want to add a cup of the cooked broth to the pulled pork and barbecue sauce. Then, mix it all together.
- The gluten-free buns in the above picture are Chebe frozen sandwich buns.
For more dinner ideas, visit What’s for Dinner? Wednesday at The Gluten-Free Homemaker.