Slow cooker recipes are a must on my busy days. The whole family loves pulled pork. What could be easier. You can make the sauce the night before and then just assemble in the morning and you have a meal ready to go when you get home after work.

This is my favorite gluten-free barbecue sauce. I love Sweet Baby Ray's Honey BBQ sauce. I was so happy when I found out it was gluten free. It was the first gluten-free BBQ sauce I found that I enjoyed. I can't always find the Honey one so if I can only get regular than I add some honey to my pulled pork mixture.

Serve as a filling in buns, wraps, or arepas. It is very tasty on rice or noodles. It is good on crackers or served with tacos or nacho chips too.

Coleslaw is a great side for a pulled pork dinner. I like to put it in my sandwich. Here is my creamy gluten-free coleslaw dressing recipe.

Gluten-Free Slow Cooker Pulled Pork Recipe

Ingredients

• medium sized pork roast (I used one that was about 600 grams)
• 1 medium onion, chopped finely
• 1 to 2 garlic cloves, minced
• 2 teaspoons chili powder
• salt and pepper, to taste
• 398 ml can of chopped tomatoes
• 1/4 cup brown sugar
• 1/4 cup apple cider vinegar
• 2 tablespoons ketchup
• 1/2 cup gluten-free barbeque sauce
• 1 medium green pepper, chopped finely
• 1 to 2 tablespoons oil for frying the onions and garlic

Directions

1. Fry the onions and garlic in some oil in a pan. Add seasonings and fry for a couple of minutes stirring.
2. Add canned tomatoes, brwon sugar, apple cider vinegar and ketchup and bring to a boil and then turn down and simmer for 5 minutes. Add cornstarch slurry and stir and cook for a couple more minutes. Turn off heat when it thickens and add bbq sauce.
3. Spray your slow cooker/crockpot insert with oil and put in the roast. Cover the roast with the sauce and cook on high for about 6-7 hours.
4. Turn off the slow cooker and shred the pork with two forks. Add the green pepper and more bbq sauce if it is dry and put on low for about 10 to 15 minutes.

I like to have cut up veggies, green onions, sour cream and guacamole as sides. What sides do you serve?