Gluten-Free BBQ Pulled Pork Sliders
Are you a Star Wars Fan? We are big fans at our house. My kids and I decided to plan a special menu for May the 4th this year, (Sorry the post is a little late, these are great for picnics too!) complete with Wookie Sliders.
I will say right off the bat that I used pre-made BBQ sauce. I have found a number of reliable and consistently tasty gluten-free versions. When using pre-made sauce, always check your ingredients carefully. “Natural flavorings?” Put down that bottle until you verify with the company that they are completely gluten-free; barley malt syrup might be hiding in it. If you have been using one for a while, still check your ingredients. Recipes and ingredients change all the time, and you don’t want to accidentally expose someone as a result.
Oh, and did you think this was just about the meat? I don’t know about you, but I can’t stomach the large name brand gluten-free buns. You know the ones I mean. Dry. Tasteless. Enormous. I have a little extra recipe sure to make some tasty buns you and your whole family with love.
- 2 lbs. Pork Loin, unseasoned
- 1-2 Cups Prepared BBQ Sauce Gluten-Free, of course!
- 1 Cup Warm Water
- 3 Tbsp. Milk
- 2 tsp. Rapid Rise Active Dry Yeast Why Rapid Rise? Gluten Free flours don't rise well a second time. With Rapid Rise Yeast, you can skip the second rise!
- 2 Tbsp. Sugar
- 3 Large Eggs
- 2.5 Cups GF Flour Mix I use Namaste, but I think other high starch flours would work. Namaste include Xantham Gum already. If yours doesn't, add 1 tsp. Xantham Gum.
- 1.25 Cups Almond Meal Almond Flour is fine too.
- 1.5 tsp. Salt
- 2.5 Tbsp. Butter, Room Temp.
- Place your pork loin in your crock pot. Set on high for 4-6 hours.
- When fully cooked (USDA Guidelines suggest a minimum internal temperature of 145-160 degrees Fahrenheit,) shred that pork. I use my stand mixer to do this by adding the meat, and using the paddle attachment on a 1 or 2 for 30 second bursts, until shredded to my desired consistency.
- Add your sauce. I like a fair amount of sauce, but I think this varies for people. Remember you can always add more. Start with 1 cup.
- Yay! Your meat is done!
- While your meat is cooking, you can get some Ah-mazing buns ready for your sliders! This recipe is based on a recipe I used to use to make hamburger buns from the book Homemade Pantry, by Alana Chernilla, before we made the switch to gluten free. It is heavily modified to accommodate the gluten free flour, and the way that plays with yeast and baking.
- Prime the yeast in the warm water by combining the water, milk, yeast and sugar. Begin the next step when its good and foamy on top.
- In a separate bowl, combine the flours and salt, then, using your fingers mix in the butter until it is crumbly (like pie dough.)
- Line a baking sheet with parchment paper. Beat 2 eggs in a stand mixer, using the paddle attachment. Add the Yeast mixture, and the flour mixture, stir until combined. The dough should be quite sticky, but will not come together like regular dough. It will stick to the sides of the bowl and shouldn't puddle in the middle. If it does, add more Namaste 1 Tbsp. at a time until it holds the sides of the bowl.
- Flour your hands with the Namaste generously, and divide the dough into 16 parts. (A large cookie scoop works well for this step!) Work each part into a bun shape, about a 1/2 inch thick, and evenly space on the pan. Cover with a towel in a warm place and allow to rise for an hour or 2, they should double in size. At this point, preheat the oven to 400 degrees. Beat the remaining egg and 1 Tbsp. water in a small bowl and brush the tops of buns with egg wash.
- Bake for about 20 Min, or until Golden.
These buns work equally well for large buns, just divide the batter into 8 parts, and add 5 more minutes cook time.