School is out, schedules slow down, and the kitchen finally gets to be a fun place again. These BBQ Pulled Pork Sandwiches are the perfect way to kick off that slower pace, with juicy slow-cooked pork, a crisp coleslaw, and a homemade BBQ sauce that ties everything together. Clean ingredients, big flavor, and zero stress.
Ingredients:
Servings: 8
Pulled Pork:
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1.5 kg / 3.3 lbs pork shoulder or pork butt (bone-in or boneless)
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2 tbsp garlic-infused olive oil (garlic flavor, low-FODMAP)
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1 tsp paprika
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1 tsp smoked paprika
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1 tsp dried oregano
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1 tsp ground cumin
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½ tsp dried mustard powder
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½ tsp salt
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¼ tsp black pepper
Low-FODMAP BBQ Sauce:
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½ cup canned crushed tomatoes (plain, no added garlic or onion)
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2 tbsp maple syrup (low-FODMAP sweetener)
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2 tbsp apple cider vinegar
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1 tbsp gluten-free tamari sauce
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1 tsp smoked paprika
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½ tsp dried mustard powder
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¼ tsp salt
Low-FODMAP Coleslaw:
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2 cups shredded green cabbage
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1 medium carrot (peeled and grated)
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3 tbsp lactose-free plain yogurt
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1 tbsp apple cider vinegar
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1 tbsp maple syrup
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¼ tsp salt
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¼ tsp black pepper
To Serve:
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8 gluten-free hamburger buns (certified gluten-free)
Materials needed:
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Slow cooker (6 to 7 quart)
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Small saucepan
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Large mixing bowl
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Two forks (for shredding)
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Whisk
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Tongs
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Paper towels
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Serving platter
How to Make It:
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Season the pork
Pat the pork shoulder dry with paper towels. In a small bowl, mix together the paprika, smoked paprika, oregano, cumin, mustard powder, salt, and black pepper. Rub the garlic-infused olive oil all over the pork, then coat the entire surface generously with the dry spice rub. -
Slow-cook the pork
Place the seasoned pork shoulder into your slow cooker. Cover with the lid and cook on low for 7 to 8 hours. The pork is ready when it is completely tender and pulls apart easily when you press it with a fork. Do not lift the lid during cooking, as this extends the cook time. -
Make the BBQ sauce
About 20 minutes before the pork is done, combine the crushed tomatoes, maple syrup, apple cider vinegar, tamari, smoked paprika, mustard powder, and salt in a small saucepan over medium heat. Stir everything together and let it simmer for 10 to 12 minutes until slightly thickened. Remove from heat and set aside. -
Make the coleslaw
In a large mixing bowl, combine the shredded green cabbage, red cabbage, and grated carrot. In a separate small bowl, whisk together the lactose-free yogurt, apple cider vinegar, maple syrup, salt, and black pepper until smooth. Pour the dressing over the vegetables and toss until everything is evenly coated. Cover and refrigerate until ready to serve. -
Shred the pork
Carefully lift the cooked pork out of the slow cooker and place it on a large cutting board or platter. Use two forks to shred the meat into strips, discarding any large pieces of fat or bone. Return the shredded pork to the slow cooker and pour the BBQ sauce over the top. Toss to coat evenly and let it sit on warm for 5 minutes. -
Toast the buns
Place the gluten-free buns cut side down directly on the grill grates for about 30 seconds until lightly toasted. Keep a close eye on them, as gluten-free buns can toast quickly. -
Assemble and serve
Spoon a generous heap of BBQ pulled pork onto the bottom bun. Add a good scoop of coleslaw on top, then place the top bun on and press down lightly. Serve immediately on a platter with extra BBQ sauce on the side.
The School Year Is Done. Let's Eat.
After months of packed lunches, early mornings, and busy schedules, the last day of school calls for something the whole family actually looks forward to. Pull out the slow cooker, let it do the work, and sit down together to a plate that earns its spot on the table. Make this recipe and tag @tomorrowsnutrition on Instagram so we can be part of the celebration.