Today I’m going to show you how to make an easy, yet mega delicious gluten free pulled pork recipe. We’ll be using the pressure cooker, however, I’ll share further down alternative instructions in case you need them (for an oven and slow cooker).
To make this pulled pork recipe, you’ll only need a handful of simple ingredients, but I promise, the results will be *chef’s kiss*. So, let’s get to work.
Note: Use the TOC to jump to the low histamine version if that’s what you’re here for.
Allergy Status
Free From: Wheat/Gluten, Dairy, Egg, Soy, Tree Nuts, Peanut, Fish, Shellfish, Sesame, Top 9 Allergens, Top 14 Allergens, Alliums, Apple, Avocado, Banana, Beans & Lentils, Berries, Buckwheat, Cane/Refined Sugar, Carrot, Celery, Cinnamon, Citrus, Coconut, Cooking Oil/Added Fats, Corn, Cruciferous, Garlic, Latex Cross Reactive Foods (H/M), Legume, Lupin, Mushroom, Mustard, Nightshade, Oat, Onion, Pea & Pea Protein, Potato (Nightshade Variety), Poultry, Rice, Seeds, Squash & Gourd, Stone Fruits, Strawberry, Sweet Potato & Yam, Tapioca/Cassava/Yuca/Manioc, Tomato, Yeast
Friendly To: AIP Paleo, EOE, FPIES, GERD, Grain Free, Paleo
Compatible With: Low Histamine, GAPs, SCD
- Low Histamine: Use the low histamine version of the ingredients (use the TOC to jump down) IF pork is tolerated. If you can’t tolerate pork, you can use a different cut of meat (see recipe notes) alongside the low histamine ingredient list.
- GAPs & SCD: Use date sugar in place of the maple sugar, or a sweetener you enjoy. For this recipe, it can be a liquid or granulated sweetener.
- GERD Reminder: Make sure your meat isn’t super fatty.
Tools to Make This Gluten Free Pulled Pork Recipe
- Cutting Board
- Large Knife (this is the knife series I’m currently loving)
- Pressure Cooker (I use this Instant Pot)
- Large Skillet/Pan
- Cooking Spoon
- Kitchen Scale
- Large Measuring Cup
Ingredients for Your Gluten Free Pulled Pork (Regular Version)
Part 1 Ingredients
- 1.4 KG Pork Shoulder (or cut of choice, see notes) (48 ounces/3 lbs)
- 80g Organic Maple Sugar
- 4 tsp Sea Salt
- 4 tsp Organic Ground Ginger
- 650mL Water (23 ounces/just about 3 cups)
- Optional: Organic Ground Mustard
Part 2 Ingredients
- 225g Organic Honey of Choice
- 2 tsp Organic Ground Ginger
- 1/2 tsp Smoked Salt
- Optional: 4 – 6 drops liquid smoke (this is the brand that I use)
Pulled Pork Ingredients (Low Histamine Version)
Part 1 Ingredients
- 1.4 KG Pork Shoulder (or cut of choice, see notes) (48 ounces/3 lbs)
- 80g Organic Maple Sugar
- 4 tsp Sea Salt
- 4 tsp Organic Ground Paprika (not smoked, and not hot)
- 650mL Water (23 ounces/just about 3 cups)
Part 2 Ingredients
- 225g Organic Honey of Choice
- 1 tsp Organic Ground Thyme
- 1/2 tsp Sea Salt
Ingredient Notes (for both versions)
Pork: The best cut will be pork butt, also called pork shoulder (you want boneless pork shoulder). You can however use loin, chops (with bones removed), and even belly. Boston butt is another good option (it’s slightly different from regular shoulder). Personally, I get a big pack of what’s available at Costco and make do.
Pork Alternative: You can use these ratios of meat to liquid in your pressure cooker and apply it to beef, bison, lamb, and even chicken. Ultimately, the goal is to create shredded meat that can be glazed.
Maple Sugar: You can use a different granulated sweetener, including organic coconut sugar, organic date sugar, and organic brown sugar (light brown sugar or dark brown sugar will both work). Since we’re pressure cooking and not baking, you can also use a liquid sweetener such as maple syrup.
Honey Glaze: You can adjust the sweetness of this recipe by using less honey during the glazing process. The method is still the same.
Optional Liquid Smoke: If you love smoky foods, use the optional smoke. If you’re like, eh, totally skip it.
More Fantastic Pork Recipes
If you manage Celiac Disease and need great gluten-free recipes, I’ve got you covered. My recipes are also free from milk, eggs, and more.
- Easy Peach & Pork Dinner Recipe
- Delicious Taco Seasoning Recipe (use pork as your meat of choice)
- Gluten Free Smash Burger Recipe
- Dutch Oven Cream of Mushroom & Pork Stew Recipe
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Pulled Pork Instructions (With Pictures)
Part 1: Pressure Cooker Directions
Start by preparing your pork (or alternative meat). You can use a single cut, or a blend of cuts to have a variation in fat content. No matter the meat, cut pieces into 1 – 2 inch cubes (2.5 – 5cm).
Place the Part 1 Ingredients into your pressure cooker. Mix everything together very well.
Use a large measuring cup to measure the 650mL of water (use your kitchen scale). Pour the water into the pressure cooker and mix again.
Pressure cook on high for 28 – 35 minutes. Go for a little bit longer on the cook time if your meat is partially frozen.
When the meat is done cooking, release the pressure and take the lid off. Test your meat before moving on. If it shreds easily, you’re good to go. If not, pressure cook for another 5 minutes. You can partially shred the meat now, or let the meat fall apart whilst glazing in the next step.
One of the best tips I can give you when making shredded pork: When it’s time to shred, use two large serving forks, as compared to two dinner forks.
BIG Tip: Save the Juices
Tiny story time: one of my kids has pretty severe food allergies, and due to shared equipment, there isn’t a safe broth or stock that I can purchase in our area. My solution: saving the cooking liquid from pressure cooking shredded meats.
This is an AMAING option for those who aren’t able to purchase broth or stock since we’ve essentially just made highly flavoured liquid, and since it was done under pressure, you’re good to go.
You can use the extra juice to roast other meats or veg, add extra flavor to rice or quinoa, and so on. Personally, I use these 32 ounce deli containers, and freeze them. Sometimes I use a large glass jar, but more often than not, it’s those deli containers.
Part 2: Stove Top Directions for Honey Glazing
Heat a large nonstick pan on high heat (8/10 for me). Add the honey.
When about half of the honey is melted, use a spider or slotted spoon to transfer cooked pork to the heated and melting honey.
It’s important to use a spider or slotted spoon because this allows the liquid to drain before you add it to the honey. When all of the pork has been added to the honey, add the Part 3 Ingredients (Regular Version or Low Histamine Version). Use a cooking spoon to break down/further shred the meat and roll it through the honey.
Since the meat is well cooked and shreds easily, as you move the spoon through the pork and break it down, it should come apart without too much effort. Once all of the meat is well coated, turn the heat off.
Pulled Pork Serving Suggestions
There are SO many ways you can enjoy your gluten free pulled pork. You can eat this standalone, or serve with any carb (or veg noodle) you enjoy.
Here are some easy ideas to try at home:
- Make Basic Pulled Pork Sandwich (add a condiment like dijon mustard, tangy barbecue sauce, relish, etc.)
- Serve up Pineapple Pork Sandwiches (one of my kids’ favorite)
- Use your pulled pork with diced potatoes to make a hash
- Use your cooked pork as part of a soup (can be cream, beef broth based, etc.)
- Make Shredded Pork Tacos (this taco seasoning recipe could be handy)
- Serve Pulled Pork Nachos (my kids love this meal when I use this homemade DF queso)
- Make Black Pepper Creamy Pork Pasta
- Fold shredded pork into a batch of baked beans (my kids love this and tell me it’s legit comfort food)
- Use leftovers as part of breakfast sandwiches
- Make Pulled Pork Sliders with a Mini Bun (pork + toasted buns + smear of a homemade mayo with seasoning + cheese of choice)
- Take inspiration from around the world try something new like Korean Gochujang or Harissa from the Middle East
Helpful Resources
If you’re new to managing Celiac Disease, food allergies, or a restricted diet, you may enjoy these resources. You’ll want to have some safe carbs to try out many of the ideas I’ve shared above. I’ve complied products and you can see allergens in bold as you scroll through. If you don’t have safe versions of these carbs yet, the brands I share are all fantastic leads.
- Gluten Free Bread (includes breadcrumbs, sliced bread, gluten free buns, grain free options, and more)
- Gluten Free Pasta
- Gluten Free Crackers
How to Store Leftovers
This gluten free pulled pork recipe is enough to feed a small crowd, or if you’re at my house, a few teenagers. Either way, if you’re graced with leftovers, you can store them in the fridge in an airtight container for 3-4 days. My kids love making pork sandwiches or pork pasta the next day.
Alternatively, you can store leftovers in the freezer for several months. The best way is to either pack a glass storage container full (so there’s barely any air), make individual serving packs with small containers, or use something like these baggies that allow you to properly remove ALL the air. You could also use a FoodSaver system if you have one.
No matter what storage container you go with, it needs to be airtight, and you need to remove as much air as possible to prevent freezer burn.
Ways to Change Up This Pulled Pork Recipe
This pulled pork recipe is a great example of a foundational set of ratios and a basic cooking method. You can tweak the ingredients and create different meals your family will enjoy. Here are a few seasoning examples:
- Lavender + Honey (add Herbs de Province for an even more savory kick)
- Thyme & Rosemary + Honey (you could add a squeeze of lemon just before serving as well)
- Honey + Garlic Powder & Ginger Powder
- Onion & Parsley + Honey
Other Ways to Change Up This Recipe:
- Spice it up with a little chipotle or other heat-bringing spices.
- Add an additional layer of flavour and add caramelized onions when glazing the pork.
- Toast a gluten free roll and add sliced onions (cooked), and add chili powder and smoked paprika to the glaze, combine it all for a tasty pork sandwich.
- After glazing, add gluten-free BBQ sauce (or another one of your favorite gluten free sauces) to the pork.
More Delicious Gluten-Free Dinner Recipes
Each of these recipes is naturally gluten free and grain free, which gives you a lot of flexibility. They’re all also dairy free, egg free, top 9 free, and more, making them super inclusive.
- Bison Chili (a great meal if you want an easy way to add more veggies)
- Italian Paleo Pork
- Easy Ground Beef Curry Recipe
- Kale & Date Chicken (my kids LOVE this, and they don’t like kale, I’m told you can’t even really taste it)
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How to Make Pulled Pork in Your Slow Cooker
If you don’t have a pressure cooker, Instant Pot, or multifunction cooker, but you do have a trusted Crockpot, you can start dinner in the morning and it will be ready in the evening.
Follow the instructions as if you’ll be using the pressure cooker, but mix the Part 1 Ingredients together in the liner of your Crock Pot. Cover with water, and cook on low heat for 8-10 hours. That cook time should yield tender results.
Since I’m not one of those people that uses a slow cooker often, I’m going to encourage you to adjust the water and cook time as you see fit. If you’re used to homemade meals in your Crockpot and know that there’s a better timing, use that instead.
Ultimately, the pork is ready when it shreds EASILY.
How to Make This Pulled Pork Recipe in Your Oven
If you don’t have a pressure cooker, that’s OK. I’ve personally used the oven method for years when making shredded bison for myself and it works like a DREAM. Whilst this isn’t the fastest way to make pulled pork, using your oven is a fabulous way to get the job done, and you’ll still have little to no mess.
You’re going to need a large pot that’s oven safe. Ideally your pot will also have an oven safe lid, but foil also works. I don’t recommend using a large casserole dish unless you absolutely have to. With dishes of that size, you may not be able to completely submerge all of the pieces of meat, which is important, for you to have the best results.
Now, the oven temperature. There are two ways to make shredded meat in your oven: low and slow the whole way, or start high to kick things off, then turn the heat down. There’s really no right or wrong answer here. I’ve used both options and have had great results with each one.
For low and slow the whole way, preheat your oven to 250f/120c. For the high then low method, you’ll start at 400f/205c, then, after 20 minutes, reduce the heat to 250f/120c. Don’t try to speed up the cooking time by turning the heat up for the whole cook, as this can dry out your meat.
Place your pork pieces in your pot, then season and mix very well (Part 1 Ingredients). Cover the meat with water, completely, even if it takes a little bit more than what the recipe calls for.
Place the meat into the oven at the temperature you’ve selected (don’t forget to set a 20 minute timer if you’re starting high). Allow the meat to cook for a starting time of 3 hours.
After three hours, use your instant read meat thermometer. The internal temperature of pork needs to be a minimum of 145f/63c to safely serve. Personally, I go well past this because the goal is to shred EASILY. The main reason you’re checking with the thermometer is to ensure you’ve passed the safety point.
When you check the temperature, you’re also going to see how easy it is to pull a piece of meat apart. If it’s ready to shred, take your meat out. If it’s still tough, cook for a longer amount of time. Personally, when I check, if it’s really tough with almost no give, I cook for another 90 minutes. If there’s a little bit of give, I add 60 minutes. If I’m getting close, I’ll add 30 minutes. Use your best judgment on this.
Ultimately, the pork is ready when it shreds EASILY. Once you’ve hit that point, you can take your pork out of the oven and move on the stovetop directions (glazing). Then, it’s dinner time 🙂
Side Dish Recipes
When it comes to side dishes, these sides would pair really well with your pulled pork: Coleslaw, Sweet Potato Fries, Simple Oven Roasted Veggies, Warm Tortillas, Crispy Tots, and several others. If you’d like a few tasty side dish recipes, try one of these below. They’re all gluten free, top 9 free, vegan, and very allergy friendly.
- Egg Free Potato Salad Recipe
- Cheese Free Creamy Mac Recipe
- Spiced & Glazed Carrots Recipe
- Dairy Free Mashed Potatoes Recipe
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Answering Your Questions About This Gluten Free Pulled Pork Recipe
Will putting the meat in a marinade overnight improve the flavor?
In theory, yes. I personally don’t marinade meat like this overnight, but you’re more than welcome to give it a go. Know that you won’t ruin anything. Additionally, you can add the marinade to your pressure cooker so you have a bit of a built in sauce.
Would this taste good with BBQ sauce?
Absolutely! The gluten free pulled pork recipe that I’ve shared is on the more basic side, and that’s done by design. The goal is to give you the space and freedom to use a premade BBQ sauce or something you make at home, or really any sauce or dip (ketchup, tomato free ketchup, cream sauce, salsa, Worcestershire sauce, etc, etc.)
Another goal of cooking this way: you can easily eat this meal a couple of times a week, week after week, without ever getting bored because you can rotate through sauces (and sides).
Could I make shredded pork in my oven on a sheet pan?
Whilst this shredded pork recipe only requires minimal effort, it does require a certain type of cooking vessel. With a baking sheet, your cooking liquid wouldn’t have enough room to cover the meat without spilling over the sides. In a pinch, you might be able to use a large glass baking dish covered with foil. Personally, when I use the oven method, I use a large pot (that’s an oven safe dish with an oven safe lid).
Can I use chicken broth instead of water?
Yes, you can use chicken broth, beef broth, veggie broth, or even bone broth. Whilst it’s a great choice, know that it’s not necessary for this recipe to be successful. Additionally, since we’re not making a soup, you’ll have leftover cooking liquid to freeze or use for something else (like rice).
Personally, I use water for recipes like these, and save the broth and stock for soups and stews, where it will be eaten alongside the protein.
Which brand sells the best gluten-free hamburger buns?
I’ve heard great things about Canyon Bakehouse, however, I’m not the best suited to answer this question since it’s not a product I purchased for my kids. I’d suggest checking out this article where I share all of the different brands for gluten-free hamburger buns. From there, get busy reading the reviews and see what others have to say, then try a few that sound good to you.
