Episode 3: Gluten Free North Carolina Instant Pot Pulled Pork, Carolina Vinegar BBQ Sauce, BBQ Seasoning, and Memphis Style Coleslaw
In this episode, we’re making some delicious pulled pork sandwiches with coleslaw. I also talk about the importance of finding gluten free condiments and spices to use in your cooking.
Pulled Pork: up to 3lbs pork butt or pork shoulder
Vinegar BBQ Sauce: 2 cups apple cider vinegar, 1 1/2 cups water, 1/2 cup ketchup, 1/4 cup brown sugar, 2 tbsp salt, 1 tbsp black pepper, 1 tbsp red pepper flakes.
BBQ seasoning: 1 tbsp smoked paprika, 2 tsp brown sugar, 1 tsp celery salt, 1 tsp garlic powder, 1 tsp dry mustard, 1/2 tsp black pepper, 1 1/2 tsp salt.
Coleslaw: 1 cup mayo, 2 tbsp dijon mustard, 2 tbsp apple cider vinegar, 3 tbsp sugar, 3/4 tsp salt, 1 tsp onion powder or 1 tbsp finely grated onion, 2 tsp celery seeds, 2 cups shredded coleslaw.
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Original of the video here