Pulled Pork with Gluten-Free BBQ Sauce on Sweet Potato Buns

Ingredients

• 3 pounds Pork shoulder
• 1/2 cup Apple cider vinegar
• 2 tablespoons Smoked paprika
• 1 tablespoon Garlic powder
• 1 tablespoon Onion powder
• 2 tablespoons Brown sugar
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper
• 1 cup Ketchup
• 2 tablespoons Worcestershire sauce
• 3 large Sweet potatoes
• 1 tablespoon Olive oil
• 2 stalks Green onions

Instructions

1. 1In a slow cooker, combine apple cider vinegar, smoked paprika, garlic powder, onion powder, brown sugar, salt, and pepper.
2. 2Place the pork shoulder in the slow cooker and rub the spice mixture all over the meat.
3. 3Cook on low for 6-8 hours, or until the pork is very tender and easily shredded.
4. 4Remove the pork from the slow cooker and shred it with two forks. Discard any excess fat.
5. 5In a saucepan, combine ketchup and Worcestershire sauce. Simmer over low heat for 5 minutes.
6. 6Stir the BBQ sauce into the shredded pork.
7. 7Preheat oven to 400°F (200°C).
8. 8Slice the sweet potatoes into 1/2-inch thick rounds.
9. 9Toss the sweet potato rounds with olive oil, salt, and pepper.
10. 10Place the sweet potato rounds on a baking sheet lined with parchment paper.
11. 11Bake for 20-25 minutes, flipping halfway through, until tender and slightly crispy.
12. 12Serve the pulled pork on sweet potato buns, garnished with sliced green onions.

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