BBQ Pulled Pork. Gluten, Dairy, Soya, Egg and Refined Sugar Free! 

We love Pulled pork. It’s a staple meal and so so versatile. We often slow cook the pork plain and then portion it off before adding sauces etc and use one joint for numerous meals. It’s ideal for keeping costs down. 

However, when we want BBQ Pulled pork we always cook the meat covered in this amazing, tasty sauce. It’s completely natural, no added sugar and amazingly tasty! What’s better? Allergen and sugar free… perfect! 

I cheated and used a tube of garlic purée but you can definitely use fresh garlic too.


This recipe will cater for atleast 6 adult sized portions, and most likely will do more than that. It does take patience in the actual cooking time but the preparation time is minimal and I can get this sauce ready in less than 15 minutes. There is also enough sauce left over to freeze ready for next time! 

We serve this with a mixture of potato, sweet potato and vegetable chips, salad and wraps. I hope you enjoy this as much as we do. 


Ingredients 

  • 1 400g tin Chopped Tomatoes. 
  • 1 tin Pineapple Chunks, in juice. 
  • 2 teaspoons Garlic Purée or 2 cloves Garlic, crushed. 
  • 2 tablespoons Tomato Puree. 
  • 2 tablespoons Wholegrain mustard. 
  • 3 tabelespoons Apple Cider Vinegar. 
  • 1 tablespoon Olive Oil. 
  • 2.5 tablespoons Paprika. 
  • 1/2 teaspoon Cayenne Pepper (1.5 teaspoons Chilli powder if you don’t have Cayenne). 
  • 1 big pinch Salt. 
  • 1 teaspoon Black Pepper. 
  • 1 onion, diced. 
  • 1-1.5kg Pork Joint. We used a rolled pork shoulder but any joint would work. 

Method 

  1. For the sauce : Add all of the ingredients bar the Pork joint to a blender and blitz on high speed for 2-3 minutes until you have a thick, smooth sauce. 
  2. Place the Pork joint into your slow cooker or oven proof dish. Pour half of the sauce (or enough to cover) over the joint. Freeze the remaining sauce for upto 3 months to use again. 
  3. If using the slow cooker you can cook on low for 8 hours or on high for 4 hours. I roasted mine in the oven and set the oven to 160c for the first 3 hours then reduced the temperature to 120c for a further hour. If using the oven ensure you cover the pork with foil or use a lidded dish. 
  4. Shred the joint using 2 forks or a pair of meat claws like in my picture below. The pork is cooked at this point but I did put it back in the oven for a further 30 minutes at 180c while the chips cooked and I prepared the salad. 
  5. Serve with chips, salad and wraps. 

Enjoy! 

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