Gluten Free Pulled Pork Sliders with Cassava Buns
Total time5 hr 40 min
Prep time40 min
Cook time30 min
5.0(22)
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Learn more →Ingredients
6 servings
For the pulled pork
- 3 lb bone-in pork shoulder (boston butt)
- 2 tbsp coconut oil
- 1 tsp fine sea salt
- 1 tsp ground turmeric
- ½ tsp ground ginger
- ¼ tsp ceylon cinnamon
- 4 cloves garlic, smashed
- 1 medium yellow onion, roughly chopped
- ¼ cup coconut aminos
- 3 tbsp apple cider vinegar
- 1 tbsp honey
- 1 cup bone broth
For the slaw
- 2 cups green cabbage, thinly shredded
- 1 medium apple, cored and julienned
- 2 tbsp apple cider vinegar
- 1 tbsp olive oil
- ½ tsp fine sea salt
For the cassava buns
- 1 ½ cups cassava flour
- 2 tbsp tapioca starch
- 1 tsp baking soda
- ½ tsp fine sea salt
- ½ cup full-fat coconut milk
- ¼ cup coconut oil, melted and slightly cooled
- 2 tbsp apple cider vinegar
- 2 tbsp warm water, plus more as needed
- 1 tsp coconut oil, for brushing
For serving
- fresh cilantro leaves (optional)
Instructions
- 1
In a small bowl, combine the 1 tsp salt, turmeric, ginger, and Ceylon cinnamon. Pat the pork shoulder dry with paper towels, then rub the spice mixture all over the surface.
- 2
Heat 2 tbsp coconut oil in a large Dutch oven over medium-high heat until shimmering. Add the pork shoulder and sear, turning every 3–4 minutes, until deeply browned on all sides, about 12–15 minutes total. Transfer the pork to a plate.
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