BBQ pulled pork is one of my guilty pleasures. Pulled pork is one of those things I can’t stop eating, no matter how full I am. When it’s cooled down, I keep finding excuses to go into the kitchen and have ‘just one more mouthful.’ Thanks Rebecca for sharing your recipe: you know what to make me for lunch next time I come to yours!
I’ve known Rebecca for a couple of years, yet it feels like we’ve been friends forever. Rebecca is The Queen of organisation, gluten-free treats and spreadsheets. Whenever we meet, we chat about the most inappropriate things and giggle like schoolgirls.
‘Glutarama’ is all about gluten-free treats, ‘free from’ holidays, everyday family food and challenges Rebecca sets for herself, like her Vegan Pumpkin Pie or her epic Vegan Supersize Cream Egg.
A few months ago, my youngest helped me cook Rebecca’s Chilli Con Carne and it was a hit with the whole family. My favourite cake on Rebecca’s site? This Mocha Cake she developed just for me! Isn’t she amazing?
Over to you, my lovely friend!
Tell us a bit about you.
Well, I’m Rebecca, 41 years old at the time of writing this and mum to two of the most wonderful children. Yes okay I’m biased but hey, who else knows two kids who combined deal with Type 1 Diabetes, Coeliac Disease, Autism and ADHD on a daily basis? I gave up a career in local government in 2015 to focus all my attention on being their mum and that was when Glutarama popped into life. Initially the blog was my therapy helping me through a rough transition but now it’s my legacy to my children and others who feel they’ve walked in our shoes.
What kind of recipes do you cook most?
Let’s put it this way… don’t come to me if you’re on a diet or avoiding sugar! I make no excuses, most of my recipes are the cakes and bakes you dream of but maybe cannot have any more due to dietary restrictions. Since having to eliminate dairy, eggs and potato from my own diet, a lot of my bakes are now vegan too, although we do not follow a vegan lifestyle.
Is there any food you wouldn’t try unless you life depended on it?
I can honestly say no to this, I have a philosophy that you should try everything at least once (within legal and common sense reasoning that is!).
Can you share a fond memory about food?
My Nanny’s biscuits. My lovely Nanny always baked refrigerator biscuits and would always pass the tin around when we visited. I love how versatile these biscuits are and to be fair, I really don’t make them enough, I shall have to do better.
What is your favourite way to share your recipes?
I love how my food photography is (slowly) developing and I find that Instagram always seems to show off my shots at their best. I’m not sure why that is but I’m very proud of my grid… you should look at it, and while you’re there follow me too (worth a try!).
Could you share a couple of tips that make your life easier when you’re cooking?
Tidy up as you go along. This is true of my day-to-day cooking but you should see the kitchen after a day of recipe development…it looks like a bomb’s gone off!
If there’s a kitchen gadget that will do the job for you… use it! I use up enough energy running around aft her the kids!
What’s the worst thing anyone could do in your kitchen?
Offer to do the washing up, or move something out of place. My brother-in-law used to come into the kitchen and shuffle the tea/coffee/sugar pots and move utensils. He did this knowing full well I’d freak. I pretended it didn’t bother me after a while and he got bored… It really did bother me!
What couldn’t you do without in the kitchen?
My radio to keep me company and my pull out larder… that thing holds a million ingredients!
What recipe did you choose to share today and why?
Oddly enough I chose to share a rare savoury recipe. Don’t get excited healthy eating lovers, it’s also packed with sugar! This Gluten Free BBQ Pulled Pork recipe was an easy help-yourself meal I decided to make for a family party. It was such a success I’ve been making it ever since.
BBQ Pulled Pork by Rebecca at ‘Glutarama’
- 1 kg joint of pork
- 2 l cola
- 100 g tomato puree
- 20 g dark brown sugar
- 1 teaspoon garlic powder
- 2 tablespoons paprika
- 1 tablespoon white wine vinegar
- salt and pepper to taste
To cook the pork
- Simply add the joint to a slow cooker or sturdy extra-large casserole dish and pour over the cola.
- Cook on a high heat if using a slow cooker or 150°C in the oven for at least 5 hours.
- You know the pork is cooked long enough if you can tear it into shreds with a fork.
To make the BBQ sauce
- Simply add the remaining ingredients to a jug and stir to combine.
To make the pulled pork
- Remove the joint from the remaining fat and juices. Pour the liquid away unless you have some other use for it.
- Shred the meat and remove all fat and unwanted bits.
- Add the shredded meat back into the slow cooker/casserole dish and pour over the BBQ sauce. Mix to combine.
- If using a slow cooker leave the lid ajar for the last 30-40mins still on high heat and stir occasionally. If returning to the oven keep the lid sealed for the last 30mins.
Thank you so much for sharing, Rebecca! I’ll definitely be trying your BBQ pulled pork recipe when my slow cooker comes out of the cupboard for winter!
Fancy seeing your recipe on Feature my Food Fridays? Whether you are a keen baker, a blogger or a reader who would like to see their creation online, I would love to feature you! Just email me and I will send you more details.
Save me on Pinterest for later:
Leave a Reply