Let me just start by saying, I love this recipe. As in I really love it. As in I can’t wait to make it again. As in don’t go to a BBQ joint for dinner because it won’t be as good as this recipe! I think you get the point.
Per usual, I found this recipe via Pinterest. It comes from the “Mom, What’s for Dinner?” blog which is all about a woman who is cooking gluten free since her daughter has celiac disease. I like it because we seem to have a lot in common in that we both like to take recipes and adapt them into a gluten free version. Here’s the recipe:
3-4 pound pork shoulder roast
3 Tablespoons paprika
1 Tablespoon salt
1 Tablespoon pepper
1 tsp garlic powder
1 tsp dry mustard
1/3 cup liquid smoke
1 (16-20 oz) bottle of your favorite BBQ sauce
1) Spray the inside of slow cooker with non-stick cooking spray.
Combine paprika, salt, pepper, garlic powder, mustard and liquid smoke in a small bowl.
2) Rub all over the roast, covering all sides.
3) Place lid on slow cooker and bake on low for 8-10 hours (or high 5-6 hours). Shred meat when finished and strain meat. Add bottle of your favorite gluten free BBQ sauce.
4) Serve on Kinninnick Gluten Free Buns and enjoy!
I found my pork shoulder at Food Lion, which is rare for me since I’m not a huge fan of their meat. It was a little fatty, so I would probably recommend opting for one that’s a little leaner. I already had all the spices, but I did purchase the Liquid Smoke since I hadn’t heard of that before. It comes in a small bottle, similar in shape to a Tabasco bottle and was fairly inexpensive. I would recommend including it, because I think it made a huge difference. It gives the barbecue that pit-smoked flavor. I’m usually not one for a smokey flavor/smell, but I loved this so that should tell you something.
Using my ingredients, I created my rub, which is almost like a paste, and rubbed it all over the pork shoulder. I then placed the seasoned meat in the crockpot on low for 9 hours. The timing turned out perfect, but 8 hours would have probably been enough too. With the crockpot on warm, my husband shredded the meat (I was at work), added in a bottle of Sweet Baby Ray’s Barbecue Sauce, which is his favorite, and left the meat in the crockpot on warm to soak up the sauce.
We paired the barbecue up with Ian’s Gluten Free Onion Rings and Bush’s Baked Beans. My husband ate his on a traditional bun, whereas I opted for a Schar Gluten Free bun (I’ve never heard of Kinninnick buns). It was amazing and by far the best homemade barbecue I’ve ever eaten. The hubs agreed so I must have been doing something right since he can be very particular about barbecue. It has a nice, thick moistness and isn’t runny or overly liquidy like some barbecue can be. I sincerely, enthusiastically, emphatically encourage everyone to try this recipe. I’m confident that you’ll love it. No, really, try it!
I was not compensated for this review. It represents my own experience with this recipe, which I encourage everyone to try out for themselves. And check out “Mom, What’s for Dinner?” for more gluten free recipes.