Category: Pork

Hoisin Pork Fried Rice

One of the things I miss most since my Celiac diagnosis is Chinese takeout.  Oh, how I loved those noodles, veggies and fried rice!

At first glance you might think that many of these dishes are gluten free, but did you know that soy sauce contains gluten?  It’s true, traditional soy sauce is fermented with wheat so it is off limits on the gluten free diet.

Fortunately for us, there is a gluten free alternative called Tamari.  Since I started using it in my Asian inspired dishes, I have come to like Tamari even more than soy sauce.  Use it like regular soy sauce, as much or as little as you prefer.

Another favorite condiment, Hoisin Sauce can also be found in the Asian aisle in most markets.  It’s sweeter and much thicker than soy sauce and can be used for glazing and dipping.  In this recipe I use both Hoisin sauce and Tamari for a sweet and savory flavor profile.

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Ingredients:

  • 3/4 cup uncooked brown rice
  • 1 cup water
  • 1 cup gluten free chicken broth
  • 1/2 tsp. chive seasoning
  • 1/3 cup frozen peas, thawed
  • 1/2 cup sweet onion, diced
  • 1/4 cup celery, diced
  • 1/2 cup carrot, diced
  • 1/4 cup zucchini, diced
  • 1/4 cup mushroom, diced
  • 2 tbsp. red bell pepper, small dice
  • 1 large garlic clove, minced
  • 1/2 lb. boneless pork
  • gluten free Hoisin sauce
  • 1 egg
  • 1 tbsp. water
  • sesame oil
  • cooking spray
  • gluten free soy sauce or Tamari
  • garlic powder
  • ginger powder
  • fresh scallions or chives for garnish

Preparation:

Cook the rice according to package directions.  I did mine in a rice cooker with 1 cup gluten free chicken broth, 1 cup water and 1/2 tsp. chive seasoning.  This step can be done ahead, in fact the rice works better in this recipe if it has been cooked in advance and refrigerated.

While the rice cooks, prep all the vegetables.  You should have about 2 cups of diced veggies, total.  Dice the pork and toss it with 1 tbsp. Hoisin sauce.  Sprinkle with garlic and ginger.

With the prep work done, the rest of the dish comes together quickly.  Heat a large nonstick skillet over medium low and mist with cooking spray (I like Bertolli because it doesn’t damage my nonstick pans).  Whisk the egg with 1 tbsp. water and scramble.  Crumble the egg and set aside.

Next, add 2 tsp. sesame oil to the skillet and cook the pork.

Transfer the pork to a clean bowl and drizzle with more Hoisin sauce.  Wipe the skillet clean and cook the veggies in 2 tsp. sesame oil, about 5 minutes.  Sprinkle with garlic and ginger and drizzle with Tamari.

Add the cooked rice and egg back to the skillet with more Tamari.

Top with the pork, more Tamari and toss to heat through.

Garnish with fresh scallions or chives and plate.

I just loved this dish, all the flavors that I have been missing!

Notes ♪♫ I love San J brand Tamari and Hoisin sauce.  Both are clearly labeled gluten free and can be found in markets and online.

Originally posted 10/21/2019           Updated 12/13/2023

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Gluten Free Brunswick Stew

Restaurants have long known the secret, that today’s leftovers can be reinvented into tomorrow’s soups and stews.  It eliminates waste and makes good economic sense too.  I try to follow this principle in my own kitchen by using every last bit of food so that nothing goes to waste.

Brunswick Stew was always a restaurant favorite of mine.  This thick, spicy stew is the ideal way to use up leftovers.  So, when I made pulled pork earlier this week, I put aside some of the meat to make this easy stew.  I added chicken as well, and the rest of the ingredients are pantry staples.

I’m excited to tell you that no oddball ingredients were needed to make Brunswick Stew gluten free.  Of course, when dining out always check with the kitchen to be sure it is safe to order.  At home, you know what to do.  Check labels when using canned products, condiments and seasonings.

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Ingredients:

 Preparation:

Shred 3 cups total of leftover pulled pork and/or chicken.  I used 2 cups of leftover pulled pork and 1 cup cooked chicken (meat from one leg quarter).  Look it over carefully to be sure there are no bones.  I also removed most of the visible fat.

In a 4 qt. nonstick soup pot, heat olive oil and butter until melted.  Add the diced onion and cook until translucent.

Make a space in the center of the pan and add the tomato paste.

Let it toast for a minute then add the stock, tomatoes, BBQ Sauce, brown sugar, Worcestershire sauce and seasonings.

Finally add the fire roasted corn and stir everything together.

Keep it on a low simmer until all ingredients are heated through, about 20 minutes.  Remember, most of the ingredients are already cooked, so we are warming it up and giving the flavors a chance to meld together.  Like all soups and stews, this one is even better the next day!

Notes ♪♫ As you add the ingredients be sure to taste for seasoning.  If you held back on the pepper flakes and BBQ Seasoning, you could add a bit more for those who like it spicy.  If you prefer a sweeter taste add another tsp. of brown sugar.

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Country Style Pork Ribs

I love having Country Style Pork Ribs all year round, and this easy oven preparation means that we can enjoy them rain or shine!  Cooking ribs slowly on very low heat ensures tender juicy meat.  A simple, dry rub helps keep the meat moist as it cooks, and I finish it with a homemade BBQ sauce.

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A heavy oven proof skillet with cover is perfect for this recipe, you can also use a Dutch oven or braising pan with a cover.  You may be thinking that an oven temperature of 225º is too low, but if you check with a meat thermometer you will find that the center is perfectly cooked after 4 hours.  The meat is moist and delicious, and it smells amazing!

2 Servings (can be doubled or tripled)

Ingredients:

  • 1-1/2 lbs. country style pork ribs, bone in
  • 1-2 large, sweet onions, cut into chunks
  • BBQ Rub, see below
  • Cooking spray
  • Gluten free BBQ sauce

Rub:

  • 3 tbsp. brown sugar
  • 1 tbsp. paprika
  • 1 tbsp. onion powder
  • 2 tsp. garlic granules
  • 2 tsp. salt

Preparation:

Whisk together the dry rub ingredients.  It’s a mild flavored rub, but you can add bolder spices like cayenne pepper to kick up the heat.  Use your hands to coat the ribs evenly with the rub.  Be sure to cover the entire surface.

Mist a covered skillet, Dutch oven or braising pan with cooking spray.  Cut the onions into large chunks and arrange in a single layer, to create a base for the ribs.

Place the ribs on top of the onions.  As the ribs cook down, they will release liquid, and you want them to be elevated for most of the cook time, not submerged.

Cover and roast at 225° for 4 hours total.  After 3-1/2 hours, uncover and brush liberally with BBQ sauce.

Continue cooking 1/2 hour longer.  The meat will be falling off the bone tender!

See how much liquid has accumulated in the bottom of the pan?  Yet the ribs are not swimming in it.  To plate, spoon some of the onions and pan juice over the ribs.  I served the ribs with a side of BBQ Baked Beans and fire roasted corn.  Have extra BBQ sauce available for dipping.

Notes ♪♫ Of course, you can always use a store-bought BBQ rub and BBQ sauce, just be sure they are gluten free.  Always check ingredient labels for hidden gluten!

Originally posted 8/06/2018                  Updated 7/04/2023

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Gluten Free French Meat Pie

Over 20 years ago I clipped a recipe for French Meat Pie (Tourtière) from the local newspaper and have made it many times using a ready-made pie crust (remember those days?).  Everyone loved it!  Years went by, and like many of my old recipes, this one went by the wayside along with gluten.

I’ve had a yearning for this old favorite, and so I added it to my culinary bucket list.  Here’s what I love about this recipe…

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The filling.

The most time-consuming part of this recipe is peeling and shredding the potatoes then pressing out the excess liquid.  I took a shortcut and used frozen shredded hash browns; I always have them on hand in my freezer pantry.

The pie crust.

This beauty of a pie crust was made with my favorite little miracle in a bag, Better Batter Original Gluten Free Flour.  If you have not tried this flour, seriously go and get yourself a bag, and be sure to use my code MGFC30 at checkout for 30% off your non-sale item!  Get the crust recipe here.

Ingredients:

  • 2 Gluten Free Pie Crusts
  • 12 oz. lean ground beef
  • 12 oz. ground pork
  • 3 cups (9 oz.) frozen shredded hash browns, defrosted
  • 1 cup onion, cut into 1/4″ dice
  • 1 tbsp. minced garlic
  • 1 tbsp. olive oil
  • 1/2 tsp. mustard powder
  • 1/4 tsp. thyme
  • 1/4 tsp. sage
  • 1/8 tsp. ground cloves
  • 1/8 tsp. ground allspice
  • 1/8 tsp. cinnamon
  • 1/2 tsp. salt
  • 1/4 tsp. ground pepper (about 6 grinds)
  • 2 tbsp. water
  • 1 egg, beaten
  • 1 tsp. milk

Preparation:

Roll out the pie crusts between 2 sheets of waxed paper.

Place one crust in the pie dish.  Trim away the excess and use it to patch any holes or tears in the dough (it happens!).  Cover with plastic wrap and refrigerate.  Place the other crust, with waxed paper on a baking sheet and refrigerate while you make the filling.

Heat olive oil in a deep heavy skillet over medium low.  Add the onion and cook several minutes until translucent.  Stir in the garlic and cook 30 seconds more.

Next add the ground beef and pork to the skillet and sprinkle with seasonings.  Break up the meat with a spatula and stir frequently until all of the meat is browned.

Stir in the hash browns with 2 tbsp. water and continue cooking on low 2-3 minutes longer.  Turn off the heat and let it cool 20-30 minutes.

Preheat the oven to 375º.  Remove pie crusts from the refrigerator.  Fill the bottom crust with the meat mixture, distributing it evenly.

Top with the remaining pie crust, trim the edges and crimp.  It doesn’t have to be fancy (I’m definitely going to work on my crimping skills though)!

Use a sharp knife to cut slits in the top crust to vent steam.  Whisk the egg and milk, and brush over the top crust.

Place the pie dish on a baking sheet (in case anything spills) and bake 20 minutes on the lower rack of your oven.  After 20 minutes, move it to the middle rack and continue cooking 15 minutes longer.

Remove from the oven and let it rest 5 minutes, that is if you can wait!

This was SO good, just like the one I remember from years ago!  I promise your whole family will love it, and no one will know it’s gluten free!

Notes ♪♫ Convenience foods are great as long as you check the ingredients.  I used Ore-Ida frozen hash browns in this recipe, and they are labeled gluten free.

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Pork Chops with Apples and Cipollini Onions

Have you tried Cipollini onions?  Cipolla means onion in Italian, and cipollini are “little onions”.  Milder and sweeter than regular onions, Cipollini can be a flavorful addition to pork and beef dishes.

You may think these little onions are difficult to peel, but here’s a trick!  Simply soak them in water for 30 minutes before you begin prepping the meal.  Those skins will pop right off!  This is an easy dinner for two, and with only one pan required, cleanup is a breeze!

Dinner for two

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Ingredients:

  • 2 pork chops, 1″ thick, bone in
  • 1 package cipollini onions, peeled and trimmed
  • 1 apple, peeled and sliced
  • 1/2 cup of 1% milk
  • 1/2 cup of white wine (NOT cooking wine!)
  • 1/2 cup gluten free seasoned breadcrumbs
  • salt and pepper
  • 2 tbsp. olive oil
  • 1 tbsp. butter

 Preparation:

Soak the Cipollini in water for 30 minutes.  Be sure they are submerged.  At the same time, tenderize the pork chops by placing them in a non-reactive dish with 1/2 cup milk for 30 minutes, turning once.  Season with salt and pepper.

After soaking for 30 minutes, peel and trim the onions.

Heat a large nonstick skillet with the olive oil and butter.  Season the Cipollini with salt and pepper and cook on medium low heat for 8-10 minutes, turning every few minutes.

Here you can see the onions are partially cooked and starting to get some color.  At this point push them to the side, to make room for the pork chops.

Take each pork chop, shake off the excess milk and dredge in the breadcrumbs.  Add the pork chops to the center of the pan, cover and cook 4 minutes.

Turn the pork chops, add the apples to the pan along with the wine, then cover and cook for an additional 4 minutes.  Remove the cover and allow any remaining liquid to evaporate, then transfer to a serving platter.

I served them with a side of white rice.

Notes ♪♫ I used Aleia’s gluten free Italian breadcrumbs in this recipe.  They are so delicious, the closest I have found in taste and texture to regular Italian breadcrumbs.  Everyone in your family will love them, gluten free or not!

Originally published 02/10/2020           Updated 01/02/2023

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Skillet Farfalle with Diced Ham

I love easy skillet dinners like this one for busy weeknights!  You can make the whole meal beginning to end in about 30 minutes.  Honestly, if you prep the veggies the night before it can be ready in less time than that.  It’s a great way to use leftover ham, or you can purchase a ham steak which is what I did here.  Don’t forget those little finishing touches that can make a meal special, in this case it’s a sprinkle of toasted Pignoli (pine nuts), a favorite at our house!

3-4 Servings

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Ingredients:

  • 8 oz. boneless ham steak, cut into small cubes
  • 4 oz. gluten free pasta
  • 1 cup sweet onion, diced
  • 1 tbsp. garlic, minced
  • 1 cup frozen peas, thawed
  • 1 can (14.5 oz.) diced tomatoes
  • 1/2 tsp. gluten free Italian seasoning
  • salt and pepper to taste
  • Olive oil
  • 1 tbsp. pignoli (pine nuts), toasted
  • 1/2 tsp. Italian seasoning
  • fresh Italian parsley, for garnish
  • grated Parmesan, for serving

Preparation:

Toast the pignoli until lightly browned and fragrant.  I like to use a small saucepan, so they don’t jump all over the place.  Set aside for garnish.

Cook the pasta to 1 minute less than package directions, drain and set aside.  While the pasta cooks, heat a large, nonstick skillet with 1 tbsp. olive oil and cook the ham 3 minutes.  Remove and set aside.

Add a little more olive oil and cook the onions until just beginning to brown, about 3 minutes.  Add the garlic and peas, cook 2 minutes more stirring frequently.  Season with salt and pepper.

Add the tomatoes with their liquid, toss well to combine and cook until liquid almost evaporates.  If the pan is too dry add a ladle of pasta water.  Sprinkle with Italian seasoning.

Add back the ham.

Next add back the drained pasta and toss well.  Drizzle with olive oil, stir and toss to finish cooking the pasta, 1 minute more.  Sprinkle grated cheese.

Transfer to a serving dish, garnish with parsley and toasted pignoli, and serve with grated cheese.

Notes ♪♫ I used Jovial gluten free farfalle (bowtie pasta) in this recipe.  One of my favorites, it has great taste and chew.  The Smithfield ham steak was labeled gluten free.  Always check ingredient labels for hidden gluten, especially in processed foods and seasoning blends.

Originally published 5/16/2020        Updated 12/10/2022

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Prosciutto Wrapped Pork Tenderloin

Pork tenderloin is an easy and delicious main course.  Whether you are having a casual family meal, romantic dinner for two or dinner party with guests, pork tenderloin is always a great choice.  With a simple, elegant preparation that looks like you fussed, you will have dinner on the table with plenty of time to make your side dishes and socialize!

If roasting more than one tenderloin try to get them about the same size, so that they all finish cooking at the same time.  For foolproof results, always use a meat thermometer!

Here’s how to make it.

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Ingredients:

  • Pork tenderloin (allow 4-6 oz. per serving)
  • Olive oil, about 1 tsp. per pound of meat
  • Salt and pepper to taste
  • Thinly sliced prosciutto, about 4 slices per tenderloin
  • Fresh Italian parsley

Preparation:

Preheat the oven to 325°

Remove the tenderloins from the package.  Pat dry with paper towels and rub with olive oil.  Season all over with salt and pepper, then wrap each tenderloin in prosciutto slices.  This keeps the meat very moist.  Tie each tenderloin every few inches with cooking twine.

Use a roasting pan with a rack.  Mist the rack with cooking spray and set the tenderloins with space between for the air to circulate.  Drape fresh parsley over the top and insert an oven safe thermometer in the thickest part of the largest tenderloin.

If you don’t have a probe (oven safe) thermometer, then roast for 20 minutes per pound and check often with an instant read.

When the internal temperature reaches 140° (pink in the center) remove from the oven and tent with foil.  If you like it more well done, then let it go a little longer, up to 150°.  Allow the roast to rest covered for at least 10 minutes to redistribute the juices.

Slice and serve.  Isn’t that beautiful?  Always a hit with family and friends.

Notes ♪♫ A packaged tenderloin will usually weigh between 2 to 2.5 lbs.  If you purchased a larger piece, you are likely to find that the package actually contains 2 smaller tenderloins.  For small households you can cook one and freeze the other.

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Apple Glazed Pork Tenderloin

Pork tenderloin, baked and basted with a sweet, apple-based barbecue glaze is the star of tonight’s fall inspired dinner.  Fancy enough to wow your guests, but so easy you can enjoy it any night of the week.  The secret ingredient – frozen apple juice concentrate!  As it simmers, the apple glaze will thicken to the consistency of a syrup, that is as beautiful as it is tasty.

4 Servings

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Ingredients:

  • 1 pork tenderloin, about 1-1/2 lbs.
  • 6 oz. frozen apple juice concentrate (1/2 can)
  • 1/4 cup ketchup
  • 2 tbsp. brown sugar
  • 1 tbsp. apple cider vinegar
  • 1 tsp. thyme
  • 1/4 tsp. red pepper flakes
  • salt and pepper
  • cooking spray

Preparation:

Preheat the oven to 425º.  In a small nonstick saucepan over low heat, stir together the apple juice concentrate, ketchup, brown sugar, cider vinegar, thyme and red pepper flakes.

Simmer on low to form a thick, syrupy glaze.

Line a baking sheet with foil and mist with cooking spray.  Remove the tenderloin from the packaging and pat it dry.  Use a sharp knife or kitchen shears to remove any membrane or silver skin (see below).  Season with salt and pepper to taste.

Tie the tenderloin with cooking twine every few inches to help keep its shape and bake evenly.

Insert a meat thermometer into the tenderloin, brush with glaze and place in the oven.  Keep the glaze on a low simmer and baste every 10-15 minutes.

Continue baking for 45 minutes, or until the internal temperature of the meat reaches 145º (if you prefer more well done, cook it a bit longer, to 160º).  When the tenderloin is ready, remove from the oven and tent with foil.  Let it rest for 5 minutes before slicing, to retain more of the juices.

Transfer the slices to a serving dish and drizzle glaze over the top.  If you have a bit of extra glaze, you can bring it to the table in a small gravy boat.

Tenderloin goes well with potatoes, rice or just about any veggie.  I served it with roasted sweet potatoes and asparagus.

Notes: ♪♫ Always check ingredient labels for hidden gluten.  I used frozen apple juice concentrate made from 100% fruit juice with no added sweeteners.

Originally posted 09/07/2018                     Updated 7/06/2022

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Gluten Free Moo Shu Pork

Gluten Free Moo Shu Pork

Moo Shu Pork!  Today was my first time making this popular Chinese-American dish, and it’s a keeper!  The flavor and texture of the marinated pork and crisp veggies was just incredible.  And how about those little Mandarin pancakes?

What makes this dish gluten free?

There are a few ingredients you will need to be cautious about in this dish.  While the pork and veggies are naturally gluten free, you need to read the labels on those Asian condiments!  Hoisin Sauce, Plum Sauce, Soy Sauce, Oyster Sauce all may contain wheat.  You can find gluten free condiments, just read the labels carefully!

I thought I would be getting out of my comfort zone with the Mandarin pancakes, but they were really easy to make!  Surprisingly, they have just 3 ingredients and require no special equipment!  That’s right, no stand mixer, no food processor, just a rolling pin!

Mise en Place

As with all stir-fry recipes, you need to have your ingredients prepped and organized before you begin the cooking.  I was well into the process when I realized I did not have enough Hoisin sauce for the recipe.  Don’t be like me (spoiler alert, I was able to improvise, and it came out great)!!!

4 Servings

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Ingredients:

Marinade Ingredients:

Stir-Fry Ingredients:

  • 12 oz. pork tenderloin, cut into thin strips
  • 1 cup grated carrot (about 1 medium)
  • 1-1/2 cups sliced mushrooms
  • 2 cups red cabbage, shredded
  • 2 cups green cabbage, shredded
  • 2 scallions, bottoms and reserve greens sliced on diagonal for garnish
  • toasted sesame oil

Mandarin Pancake Ingredients:

  • 125 g. (about 3/4 cup) gluten free all-purpose flour (I used and recommend Better Batter Original Blend)
  • 1/4 tsp. salt
  • 1/2 cup boiling water
  • toasted sesame oil

Preparation:

The first thing I did was whisk together the marinade ingredients.  This allows the flavors to meld a bit before you begin cooking.  Divide the marinade into 2 portions, use one for the meat and reserve one to drizzle on the finished dish.   Remember I said that I didn’t have enough Hoisin sauce for this recipe?  Well, I used what I had and topped it off with a little Plum sauce, so delicious!

Next, I prepped the veggies.  I used a coarse grater for the carrots and a mandoline to shred the cabbage.

Now for the pancakes!  You are going to be surprised at how easy they come together.  First whisk together the flour and salt.

Add the water, stirring in a little at a time to form a dry, shaggy dough.  The dough should hold together when you give it a squeeze.  Shape the dough into a log.

Cover with plastic wrap or a damp towel, and let it rest for 10 minutes to hydrate.  While the dough is resting, cut the pork tenderloin into thin strips (I used kitchen shears).  Place the strips into a bowl with half of the marinade and stir to coat.

Use a bench knife to divide the dough log into 8 equal pieces.

I used 6″ wax paper squares to help roll out the dough.  Brush the paper with toasted sesame oil (so it doesn’t stick), place one section of dough between two sheets and roll it out to about 5″ diameter and 1/8″ thickness.

Continue with the remaining sections of dough and stack them between sheets of oiled wax paper.

Now we are ready to finish the dish.  Heat 2 nonstick skillets, a larger one for the stir fry and a smaller one for the pancakes.  In the large skillet, begin cooking the pork.  Discard any marinade remaining in the bowl.

Use tongs to turn each piece to quickly brown both sides.  The pork does not have to be cooked through at this point; it will finish cooking with the veggies.

Add all of the vegetables to the skillet.

Stir fry the veggies for several minutes, turning frequently to wilt the cabbage.

When the veggies are crisp tender, turn down the heat.  Brush the smaller skillet with sesame oil.  Remove 2 of the Mandarin pancakes from the wax paper, stack one over the other and place in the skillet.  Cook for 30 seconds, flip and cook another 30 seconds.  Then, carefully separate the 2 layers and transfer to a plate.

Note ♪ Cooking the pancakes two at a time allows them to heat through on the outside and steam in the middle.  As long as they are well oiled, you should have no problem peeling the layers apart.

Continue with the remaining pancakes and arrange on a serving platter or individual plates.  Spoon the Moo Shu Pork onto each pancake.  Drizzle the reserved marinade over each and garnish with scallion greens.

If you have leftovers, they will keep well for a few days in the fridge.  I stored the Mandarin pancakes in a zip lock bag, with a sheet of wax paper between each and they remained soft and pliable.  Reheat the Moo Shu Pork in the microwave and spoon over a pancake, no need to heat the pancakes as they will warm through from the heat of the pork.

Notes ♪♫ Mandarin pancakes are a thin, unleavened flatbread, similar to a tortilla.  They came out great and reminded me of the wheat wraps I used to buy.  I used (and recommend) Better Batter Original gluten free flour for this recipe.  Even my gluten eating husband thought the Mandarin pancakes were delicious!  I have not tested the recipe with other flour blends, so be aware that if you decide to use a different brand your results may vary.  In general, I find that Better Batter is superior to other gluten free flours for recipes that require rolling and shaping of dough.  CLICK HERE for 30% off any non-sale item.

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Crock-Pot Pulled Pork

This is THE best melt in your mouth pulled pork!  Yes, it’s better than that local BBQ Restaurant you go to, and safer too because you made it at home!  The secret, don’t rush the recipe.  Twelve full hours in the crockpot on low heat will transform this tougher cut of meat into the most tender and moist BBQ dinner you have ever had!

This isn’t a new recipe, but I haven’t made it in years.  Not since my Celiac diagnosis.  So the first thing I did was to read over the ingredients, to see what I would have to change to make it gluten free.  Guess what?  I didn’t have to change a thing.  All of the ingredients were already gluten free!  Score!

The Meat:

Pork butt is a cut of pork that comes from (surprise) the upper part of the shoulder.  It’s tasty and economical, perfect in this slow cooked preparation.  If you don’t see it in the meat case, ask the butcher.  You will want 1/2 lb. per person.

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Ingredients:

  • 4 lb. pork butt (shoulder)
  • 1 onion, peeled and diced
  • 1 apple, peeled and diced
  • cooking spray

The Rub:

  • 2 tbsp. brown sugar
  • 1 tbsp. paprika
  • 1/2 tsp. salt
  • 1/2 tsp. pepper

The Sauce:

  • 1/2 cup apple cider vinegar
  • 2 tbsp. gluten free Worcestershire sauce
  • 1/2 tsp. red pepper flakes
  • 1 tsp. sugar
  • 1/2 tsp. mustard powder
  • 1/2 tsp. garlic powder
  • 1/8 tsp. cayenne pepper (optional)

Preparation:

Rinse the meat and pat dry.

Whisk together the brown sugar, paprika, salt and pepper, and rub it into the roast.

Mist your crock-pot with cooking spray.  Peel and dice the onion and apple, and spread in a single layer.

Place the meat on top.  You want the meat to be elevated an inch or so from the bottom of the pan, to keep it out of the liquid for the first few hours of cooking.

Whisk together the sauce ingredients and pour 1/4 cup of the mixture over the pork.  Don’t be tempted to add more.  The meat, onions and apples will cook down and create their own liquid.

Cover and cook 12 hours on low (time indicated is for a 4 lb. roast).

At the end of the cook time, you can set the crockpot to warm until ready to serve, up to 2 hours.  Spoon some of the pan juices over the meat.

Heat the reserved sauce on a low simmer.

Remove the meat to a serving dish and shred with 2 forks.

It should be falling apart tender.  Spoon a little of the reserved sauce over the top.  You can strain out the pepper flakes if you like.

Serve with a drizzle of your favorite BBQ sauce.  I also made air fryer French fries and broccoli to go with the meal.  For more serving ideas, check out my BBQ Baked Beans and this Easy Apple Sauté.

Notes ♪♫ You can make a small batch of Homemade BBQ Sauce to go with this meal or use your favorite store brand.  I love Stubbs, especially their Hickory Bourbon and Smokey Mesquite.

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