Dairy-Free BBQ Pulled Pork Sandwiches
Slow-cooked pulled pork in a tangy and smoky BBQ sauce, served on dairy-free buns. A perfect dish for gatherings or a casual weeknight dinner.
Ingredients
- about 1360 g Pork shoulder
- 2 cups BBQ sauce
- 1/4 cup Apple cider vinegar
- 2 tablespoons Brown sugar
- 1 teaspoon Smoked paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 6 count Dairy-free hamburger buns
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Place the about 1360 g of pork shoulder into your slow cooker.
- 2In a medium bowl, whisk together the 2 cups of BBQ sauce, 1/4 cup of apple cider vinegar, 2 tablespoons of brown sugar, 1 teaspoon of smoked paprika, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of salt, and 1/2 teaspoon of black pepper until well combined.
- 3Pour the combined sauce mixture evenly over the about 1360 g of pork shoulder in the slow cooker.
- 4Cover the slow cooker and cook on the low setting for 6 to 8 hours, or until the pork is very tender and can be easily pulled apart with forks.
- 5Once the pork is tender, remove it from the slow cooker and place it on a clean cutting board or in a large bowl. Using two forks, shred the pork completely.
- 6Return the shredded pork to the slow cooker and stir it into the remaining sauce. Let it sit for about 10 minutes to allow the pork to absorb more of the sauce.
- 7Serve the pulled pork on the 6 count dairy-free hamburger buns.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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