BBQ Pulled Pork Sandwiches on Allergen-Free Buns with Coleslaw

Tender pork shoulder slow-cooked until it falls apart, tossed in a tangy homemade BBQ sauce that balances sweet tomato, sharp vinegar, and a whisper of smoke. Pile it onto soft allergen-free buns and serve alongside crisp cabbage slaw dressed in a bright, creamy coating. This is comfort food that works for everyone at the table, no compromises on flavour or texture. The pork cooks low and slow in the oven while you go about your day, then shreds with barely a nudge. The sauce comes together in one pot, no fancy ingredients. The slaw adds that essential crunch and cool contrast. Everything here sidesteps the top-9 allergens and their common derivatives, so you can serve it with confidence.

By TasteBuds

Recipe details

Yield
6 people
Prep time
25 minutes
Cook time
5 hours
Total time
5 hours 10 minutes

Ingredients

  • 3 lb boneless pork shoulder, trimmed of excess fat
  • 2 tsp kosher salt (for seasoning pork)
  • 1 tsp black pepper, freshly ground (for seasoning pork)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1 cup water (for braising)
  • 1 cup tomato ketchup (check label for allergens)
  • ¼ cup apple cider vinegar
  • ¼ cup brown sugar, packed
  • 1 tbsp Dijon mustard (check label for allergens)
  • 1 tsp smoked paprika (for sauce)
  • ½ tsp garlic powder (for sauce)
  • ½ tsp onion powder (for sauce)
  • ½ tsp kosher salt (for sauce, or to taste)
  • ¼ tsp black pepper, freshly ground (for sauce)
  • 3 cups green cabbage, finely shredded (about ½ small head)
  • 1 cup red cabbage, finely shredded
  • 1 large carrot, peeled and grated
  • ½ cup allergen-free mayonnaise (check label for all top-9 allergens)
  • 2 tbsp apple cider vinegar (for slaw)
  • 1 tbsp granulated sugar
  • ½ tsp kosher salt (for slaw)
  • ¼ tsp black pepper, freshly ground (for slaw)
  • 6 allergen-free hamburger buns, split (store-bought or homemade, check label for all top-9 allergens)

Instructions

  1. Trim any very thick or loose pieces of fat from the 3 lb boneless pork shoulder, leaving a thin layer for moisture.
  2. Combine 2 tsp kosher salt, 1 tsp black pepper, freshly ground, 1 tsp garlic powder, 1 tsp onion powder, and 1 tsp smoked paprika in a small bowl. Rub this spice mixture all over the pork shoulder, covering every surface.
  3. Preheat your oven to 300°F (150°C).
  4. Place the seasoned pork shoulder in a large heavy-bottomed pot or Dutch oven. Pour 1 cup water around the pork (not over it).
  5. Cover the pot tightly with its lid or a double layer of aluminum foil. Transfer to the oven and braise for 4 hours, until the pork is very tender and shreds easily with a fork.
  6. While the pork braises, make the BBQ sauce. In a medium saucepan, combine 1 cup tomato ketchup, ¼ cup apple cider vinegar, ¼ cup brown sugar, packed, 1 tbsp Dijon mustard, 1 tsp smoked paprika, ½ tsp garlic powder, ½ tsp onion powder, ½ tsp kosher salt, and ¼ tsp black pepper, freshly ground.
  7. Bring the sauce to a gentle simmer over medium heat, stirring occasionally. Let it simmer for 10 minutes, until it thickens slightly and the flavours meld. Taste and adjust salt if needed. Remove from heat and set aside.
  8. Finely shred 3 cups green cabbage and 1 cup red cabbage. Place them in a large mixing bowl.
  9. Peel and grate 1 large carrot. Add it to the bowl with the cabbage.
  10. In a small bowl, whisk together ½ cup allergen-free mayonnaise, 2 tbsp apple cider vinegar, 1 tbsp granulated sugar, ½ tsp kosher salt, and ¼ tsp black pepper, freshly ground until smooth.
  11. Pour the dressing over the cabbage and carrot. Toss until everything is evenly coated. Cover and refrigerate the coleslaw until ready to serve.
  12. When the pork is done, remove the pot from the oven and carefully lift the pork onto a cutting board. Let it rest for 5 minutes.
  13. Using two forks, shred the pork into bite-sized pieces, discarding any large chunks of fat or gristle.
  14. Transfer the shredded pork to a large bowl. Pour half the BBQ sauce over it and toss to coat thoroughly. Add more sauce to taste, reserving some for serving if you like.
  15. Split 6 allergen-free hamburger buns and pile the sauced pulled pork onto the bottom halves. Top with the bun lids.
  16. Serve the sandwiches warm with the coleslaw on the side and any extra BBQ sauce for drizzling.