Ingredients:

• 1 boneless pork shoulder butt roast (4 to 5 pounds)
• 2 tablespoons coconut sugar
• 2 teaspoons salt
• 1 teaspoon paprika
• 1/2 teaspoon pepper
• 2 medium onions, quartered
• 3/4 cup cider vinegar
• 4 teaspoons Worcestershire sauce
• 1 tablespoon coconut sugar
• 1 tablespoon crushed red pepper flakes
• 1 teaspoon garlic salt
• 1 teaspoon ground mustard
• 1/2 teaspoon cayenne pepper
• 14 gluten free hamburger buns, split
• 1-3/4 pounds deli coleslaw

Instructions:

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1. Prepare the Pork:

Cut the pork roast into quarters.

In a small bowl, mix together coconut sugar, salt, paprika, and pepper. Rub this mixture over the meat.

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2. Slow Cook the Pork:

Place the seasoned meat and quartered onions in a 5-quart slow cooker.

In another bowl, whisk together cider vinegar, Worcestershire sauce, coconut sugar, crushed red pepper flakes, garlic salt, ground mustard, and cayenne pepper. Pour this mixture over the meat in the slow cooker.

Cook, covered, on low for 6-8 hours or until the meat is tender.

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3. Shred and Serve:

Remove the cooked roast from the slow cooker and allow it to cool slightly.

Reserve 1-1/2 cups of the cooking juices and discard the remaining juices. Skim off any excess fat from the reserved juices.

Use two forks to shred the pork.

Return the shredded pork and reserved juices to the slow cooker and heat through.

Serve the Carolina-style pork barbecue on gluten-free hamburger buns, topped with deli coleslaw.

#Gluten-free #Low-Calorie #High protein

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