Ingredients

  • 5 garlic cloves
  • 1/4 cup gluten-free hoisin sauce
  • 1/4 cup light brown sugar
  • 4 lbs. pork shoulder blade roast, trimmed of all outer fat
  • 1/2 teaspoon salt, or to taste
  • 2 Tablespoons reduced-sodium tamari/soy sauce
  • 1 cup water

Ready In 45 Minutes

Servings: 7

Cooking Instructions

Step 1

  • Add oil to a heavy skillet over medium-high heat.
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Step 2

  • Add roast to slow cooker.In a small bowl, combine brown sugar and salt. Rub half on the top of the roast. Turn it over and rub the other half onto the other side.Distribute the hoisin sauce in a similar manner.Toss the garlic, soy sauce, water, and dry red pepper flakes, if desired, in the slow cooker. Cover and cook on low for 10 hours, You may also use the shortcut I created - Cook on low for 5 hours and high for 3 hours, or until tender.
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  • Length: 1080 minutes

Step 3

  • Remove pork from slow cooker, slice into pieces or shred for pulled pork.If you wish to make a sweet gravy, save the sauce and refrigerate. Then remove all of the hardened fat and discard. Bring to a boil over medium-high heat. Make and whisk in a slurry of equal parts corn or potato starch and water.
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Step 4

  • Whisk until it thickens. Season as desired.
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Step 5

  • Mix pulled pork with gluten free hoisin sauce (Dynasty or Wok Mei brands) on a gluten free roll (I like Schar rolls) and top with kimchi, if desired. Or serve with kimchi and white rice. Marinate cole slaw is close second. Mainly you'll just be missing the spice/heat. You can also use the pork as the meat in my Gluten Free Egg
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Step 6

  • Rolls Recipe.
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