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
- Place baking rack in third position; preheat oven to 325°F; select a deep, medium-sized roasting pan; set aside.
- Thoroughly wash dry meat; remove all silver-skin and any extra fat.
- 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.
- Place roasting pan in preheated 325°F oven; roast 1-1/2 hours.
- Remove pan from oven; remove foil; add apple cider; cover pan tightly with foil; return to oven; finish roasting, at least 1 more hour.
- Remove meat from roasting pan to shallow bowl to cool; set roasting pan aside to cool sauce.
- 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)
Prep Time: 15 min
Cooking Time: 2 hours