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5 from 4 votes

Delicious Gluten Free Pulled Pork & Dairy Free Coleslaw

By: Bella Bucchiotti
Try this gluten free pulled pork with dairy free vegan coleslaw. It’s a wonderful dish you can make with slow cooked pork shoulder. Making pulled pork in a Dutch oven on the stove is simple. Have you tried pulled pork in lettuce wraps before?
Prep Time: 10 minutes
Cook Time: 5 hours
Total Time: 5 hours 10 minutes
Servings: 12


  • 4 lb.  pork shoulder, butt
  • 1/2 Tbsp. chili powder
  • 1 Tsp. salt
  • 1/2 Tsp. cayenne pepper
  • 1/2 Tbsp. garlic powder
  • 1 Tsp. peppercorn, cracked
  • 4 onions, cut into quarters
  • 10 Cloves garlic
  • 1 Cup Ketchup
  • 1/4 Cup tomato sauce
  • 1/2 Cup Apple cider vinegar
  • 1/2 Cup brown sugar, dark
  • 1/4 Cup orange juice
  • 2 Tbsp. Worcheshire sauce
  • 1/2 Tsp. red pepper flakes
  • 1/2 Tsp. black pepper
  • 1 Tsp.  paprika
  • 1 Head butter lettuce

Dairy Free Vegan Coleslaw

  • 1/2 Cup green cabbage, thin shred
  • 1/2 Cup red cabbage , thin shred
  • 1/4 Cup carrots, matchstick
  • 1/2 red onion, minced
  • 1/4 Cup radish, minced
  • 1 Tbsp. apple cider vinegar
  • 2 Tbsp. white vinegar
  • 1 Tsp. caraway seeds
  • 1 Tsp. peppercorn , cracked
  • 1 Tbsp. coconut milk, unsweetened


  • In a small bowl, combine chili powder, salt, cayenne pepper, garlic powder, and cracked peppercorn. Rub all sides of the pork butt with seasoning and wrap in plastic wrap. Refrigerate 3 hours, or overnight.
  • Preheat the oven to 300 degrees F. Add sliced onions and garlic cloves to a dutch oven and place pork on top. Roast in the oven for 5 hours.
  • Meanwhile, prepare coleslaw. Add all ingredients to a medium mixing bowl and stir to combine. Cover and place into the fridge while the pork cooks (5 hours) *Note: the red cabbage can tint the coleslaw pink by the next day, this does not affect the taste. Because of this, this coleslaw is best enjoyed the same day.
  • Remove the pork from the dutch oven and let rest on a cutting board. Add ½ of the onions and garlic cloves to a food processor or blender and puree until smooth. Add onion/garlic mix back to the dutch oven and place over medium heat. Combine ketchup, tomato sauce, apple cider vinegar, sugar, orange juice, worcheshire, black pepper, and paprika in the dutch oven. Whisk to combine then increase heat to medium high. Once bubbling, lower heat to a simmer and cook for 10 minutes.
  • Shred the pork and add to the dutch oven with gluten free BBQ sauce. Serve atop the butter lettuce.


Calories: 457kcal | Carbohydrates: 23g | Protein: 28g | Fat: 28g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 107mg | Sodium: 490mg | Potassium: 292mg | Fiber: 2g | Sugar: 16g | Vitamin A: 1425IU | Vitamin C: 13mg | Calcium: 70mg | Iron: 1mg
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