Pulled Pork

Prep this dish in the morning and cook until lunch, remove from oven and shred to serve as pulled pork. Use half to make enchiladas for dinner; freeze the rest for future meals, such as pulled pork sandwiches.

3/4 cup GF ketchup
1/2 cup GF broth of choice, or water
1/4 cup finely chopped fresh herbs, such as a mixture of thyme, sage, rosemary (if dried, use 1 teaspoon of each kind, 1 tablespoon total)
2 tablespoons dark brown sugar, or granulated sweetener of choice (not stevia)
1-1/2 teaspoons garlic powder, or 1 tablespoon minced garlic
1-1/2 teaspoons parsley flakes, or 2 springs finely chopped
1/4 teaspoon sea salt
1/8 teaspoon fresh ground black pepper
3 pounds well-trimmed pork roast, or pork tenderloin
2 cups unfiltered organic apple cider, as needed for moisture during end-stage of roasting

1. Place baking rack in third position; preheat oven to 325°F; select a deep, medium-sized roasting pan; set aside.
2. Thoroughly wash dry meat; remove all silver-skin and any extra fat.
3. In small bowl, whisk together GF ketchup, GF broth, finely chopped fresh herbs, dark brown sugar, garlic powder, parsley flakes, sea salt, and fresh ground black pepper; add meat; coat well; remove meat to roasting pan; pour sauce over top of meat; cover pan tightly with aluminum foil.
4. Place roasting pan in preheated 325°F oven; roast 1-1/2 hours.
5. Remove pan from oven; remove foil; add apple cider; cover pan tightly with foil; return to oven; finish roasting, at least 1 more hour.
6. Remove meat from roasting pan to shallow bowl to cool; set roasting pan aside to cool sauce.
7. Once cool enough to handle, use two forks to pull pork into shreds; return to roasting pan; stir to coat with sauce; remove coated meat to serving bowl; serve immediately.

Serve pulled pork on a GF bun (page 225), or over GF pasta (page 215), or with mashed potatoes (page 275), or use to make enchiladas (page 298).

Refrigerate meat in an airtight container up to 3 days.

To freeze: allow meat and sauce to cool completely; scoop into plastic freezer bag; store frozen up to 2 months.

To prepare frozen meat: remove from freezer to refrigerator to thaw; or, cut bag open, place meat into small saucepan with 1/4 cup GF broth of choice (page 176), bring to a simmer, cook to heat through; serve.

Servings: 3 pounds (about 6)
Preheat: 325°F
Prep Time: 15 min
Cooking Time: 2 hours