HERE , but I made them with Bob's Red Mill gluten free bread mix this time. We have also recently discovered Udi's gluten free buns. They contain eggs, so Emily can't have them, but Nikki can have eggs and Udi's is the first bread she has enjoyed since going gluten free 3 years ago. Also, if you want to skip the buns altogether, we found that Emily actually preferred to just eat the BBQ pork straight out of the bowl. Enjoy! :)
BBQ PULLED PORK:
2 to 3 lbs Boneless pork (preferably the “dark meat”, we used boneless country style ribs)
½ c Allergy safe chicken broth
½ c Sweet Baby Ray’s original BBQ sauce (it is gluten free!)
½ t Wright’s All Natural Hickory Seasoning Liquid Smoke (also gluten free!)
Pour broth, BBQ sauce, and liquid smoke into the crock pot and mix well. Add your meat and flip it around a little bit until it is coated with the sauce. Cook on low for 8 hours. Remove cover and use two forks to pull and shred the meat. Stir the shredded meat and sauce together. If the sauce is too watery, leave the lid off, turn the crock pot up to high, and cook for another 15 minutes or so, stirring occasionally, until it reaches your desired consistency.
Serve as sandwiches or as a main course, it's also very good over rice!
1 Small head of cabbage, shredded
3 Medium carrots, shredded
1 c Vegenaise
1/4 c Sugar
1/4 c Cider vinegar
1/2 t Celery seeds
1/2 t Onion powder
Put cabbage and carrots in a large bowl. In a separate bowl mix remaining ingredients until sugar is dissolved. Pour the dressing over the cabbage and carrots and mix well. Refrigerate for an hour or so to let the flavors combine. Salt and pepper to taste.
Another thought (I've never tried this, but I've seen it on TV), you might want to pile your sandwich up with BOTH pulled pork AND coleslaw...they say it's really good. :)