DAIRY FREE, SOY FREE, corn free, EGG FREE
Think of this shredded pork as pulled pork without the barbecue sauce. You cook a pork shoulder until it’s fall-part tender. Then serve it with a side of cornbread and veggies or use it to make tacos, nachos or sandwiches. It also goes great with eggs and potatoes for an easy “breakfast for dinner” meal.
Ingredients
- 1 teaspoon smoked paprika
- 1 teaspoon Kosher salt
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon freshly ground black pepper
- 1 4- to 5-pound pork shoulder, fat cap removed
- 1 cup gluten-free chicken broth
- Juice of one small lime, about ¼ cup
Directions
Stir together paprika, salt, onion powder, garlic powder and black pepper in a small bowl. Rub evenly over pork shoulder.
Add chicken broth and lime juice to the insert of a slow cooker. Place the pork in the slow cooker. Cook on low heat for 8-9 hours.
Remove pork from the slow cooker. Shred with two forks into bite-size pieces. Place in a serving bowl. Skim the fat from the cooking liquid. Pour about 1 cup of cooking liquid over the pork to moisten. Serve.
Serving Options
tacos
Serve cooked, shredded pork with gluten-free tortillas and optional toppings, like beans, shredded cheese, sour cream, pickled jalapeños, lettuce, salsa and olives.
pulled pork
Toss cooked, shredded pork with about 1 cup warm gluten-free barbecue sauce. (Add more barbecue sauce as desired.) Serve with cornbread and vegetables.
pasta with red sauce
Cook one pound gluten-free pasta according to package directions. Heat half the cooked, shredded pork with a jar of gluten-free pasta sauce. Toss the pasta with the sauce. Serve.
eggs and potatoes
Steam or boil four small potatoes, with skin on, until tender. Cut into bite-size pieces. Heat one tablespoon olive oil in a heavy skillet over medium-high heat. Add the potatoes. Cook until crispy. Lower the heat. Add the pork. Stir to combine. Cook eggs as desired. Serve.
Nutrition Analysis: 440 cal, 28 g fat, 145 mg chol, 440 mg sodium, 1 g carbs, 0 g fiber, 0 g sugar, 43 g protein.
Elizabeth Barbone, author of the cookbooks Easy Gluten-Free Baking and How to Cook Gluten-Free, is a regular contributor to Gluten-Free Living. She also blogs at glutenfreebaking.com.
