Just because you’re gluten free doesn’t mean you can’t have fun, and this recipe sets out to prove it. Pulled pork is amazing because it takes the toughest cut of pork – the butt, AKA the shoulder (not to be confused with its butt, but I don’t blame you if you do!) – and transforms it into this melt-in-your-mouth achingly flavorful and satisfying feast. And, call me German, but… CABBAGE!
1 pork butt
1/4 c barbeque rub
10 dashes liquid smoke
1/2 bottle your favorite bbq sauce
1/4 cabbage head, shredded as thinly as you can
1/4 carrot, shredded on a cheese grater
1 green onion stalk, chopped
1/2 c mayo
2 tbsp cider vinegar
1/2 tsp garlic powder
salt and pepper, to taste
1 pickle, sliced
1. Combine the veggies, mayo, vinegar, salt and pepper, and garlic powder together. For best results, let sit overnight in the fridge. Rub the pork butt down thoroughly with the barbeque rub, wrap tightly with plastic wrap, and let sit overnight in the fridge.
2. The next day, unwrap the pork butt and place it into a casserole dish. Heat the oven to 275F and fill the bottom 1/3 of the dish with water (or beer!). Add the liquid smoke to the liquid. Without covering, place the dish into the warm oven and braise for 4-5 hours, until meat is fork-tender and falls apart easily. Remove the pork from the oven and turn it up to 450.
3. Pick apart the meat, reserving the bone and big chunks of fat for another use such as stock, or discard. Spread out on a parchment-lined sheet pan and drizzle bbq sauce overtop. Bake in the hot oven for about 10 minutes, until it starts to look crispy on the edges and the sauce is hot and bubbling. Remove from the oven.
4. Get your gluten free garlic buns ready, then top with the pork, pickles and slaw. Devour!
the renegade cook 
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