Go Back
+ servings
Gluten free pulled pork with coleslaw.
Print Recipe
5 from 4 votes

Delicious Gluten Free Pulled Pork & Dairy Free Coleslaw

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 Time10 minutes
Cook Time5 hours
Total Time5 hours 10 minutes
Course: Main Course, Meals
Cuisine: American
Keyword: pork
Servings: 12

Ingredients

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

Instructions

  • 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.

Nutrition

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

QR code

Scan this QR code with your phone's camera to view this recipe on your mobile device.

qr code