Posted on | August 6, 2008 | 3 Comments
This is a classic southern dish that I had somehow never made. yummy and with a very juicy sauce. This is also the easy, don’t-heat-the-house-with-the-oven variation.
This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, shellfish free, and South Beach phase 2 safe recipe.
Many thanks to one of my shirt-designer friends for linking to some inspiration.
- 1/2 cup cider vinegar
- 2 tsp dried minced onion (or 1/2 medium onion, chopped)
- 1 teaspoon Worcestershire sauce (Lea & Perrins is GF)
- 1 teaspoon Franks Red Hot or another hot sauce
- 3 to 4 pounds boneless pork roast
- 6 oz tomato paste
- 1 tablespoon brown sugar
- 2 teaspoons Tony
Chachere’s (or other Cajun seasoning)
- 8 gf hamburger buns heated (optional, can also serve with rice or gf noodles)
Mix vinegar, onion, Worcestershire sauce, hot sauce in a gallon ziploc, and add pork roast. Put in refrigerator overnight (8-10 hrs). (pork is moist and at its best when marinated overnight, but you can make this without marinating, it will just be a bit dry, so dump sauce on it)
Dump sauce & pork into the Crock Pot or other slow cooker. Spread tomato paste over the roast.
Combine brown sugar and spices in a small bowl, then sprinkle over the roast in the Crock Pot.
Cover and cook on low for 6-8 hours, until very tender (so you can pull it apart). Set pork on a tray for pulling apart, and then skim the fat off the sauce, and pour the sauce into a serving container.
Serve on gfcf buns, pasta, or rice, with sides of cole slaw, beans, or any other yummy veggies.
Serves 5 with some leftovers