This is a three-for-one sandwich recipe featuring a soft gluten-free roll. Use it for BBQ or even hamburgers! For the Texas pulled pork:
  • 1 tsp cooking oil (I use vegetable oil)
  • 4-5 lb pork shoulder roast
  • 1 c of your favorite barbeque sauce (we love Sweet Baby Ray's original)
  • 1/2 c apple cider vinegar
  • 1/2 c chicken broth
  • 1/4 c brown sugar
  • 1 Tbl prepared yellow mustard
  • 1 Tbl Worcestershire sauce
  • 1 Tbl chili powder
  • 1 large onion, peeled and chopped
  • 2 garlic cloves, chopped
  • 1 1/2 tsp dried thyme
For the coleslaw:
  • 1 bag of shredded coleslaw mix
  • 1/3 c cooking oil of your choice (I use vegetable oil)
  • 1/3 c granulated sugar
  • scant 1/4 c white vinegar
  • 1/4 tsp salt
  • 1/2 tsp dry mustard powder
  • finely diced onion, to taste
  • 1/2 tsp celery seed
For the gluten-free sandwich rolls:
  • 1 packet (2 1/4 tsp) active dry yeast
  • 1/2 c warm water
  • 2 c blanched almond flour
  • 3/4 c arrowroot flour
  • 1/2 c Better Batter All-Purpose Flour
  • 2 tsp unflavored gelatin
  • 1 1/4 tsp salt
  • 2 Tbl agave nectar or granulated sugar, plus a sprinkle more for proofing the yeast
  • 1 Tbl xanthan gum
  • 2 eggs, beaten
  • 2 Tbl olive oil, plus a little extra for brushing the tops of the buns
  • 1/2 tsp apple cider vinegar
  • Optional: 1-2 Tbl sesame seeds
Additional items you will/might need: a large slow cooker and a plastic slow cooker liner bag makes for a no-mess cleanup! Line your cookie sheet with parchment paper when you make the sandwich rolls for another easy cleanup.


Slow cook the pork. Pour the vegetable oil into the bottom of a slow cooker. Place the pork roast into the slow cooker; pour in the barbecue sauce, apple cider vinegar, and chicken broth. Stir in the brown sugar, yellow mustard, Worcestershire sauce, chili powder, onion, garlic, and thyme. Cover and cook on high until the roast shreds easily with a fork, 5 to 6 hours or on low 6-8 hours. Remove the roast from the slow cooker and shred the meat using two forks. Return the shredded pork to the slow cooker and stir the meat into the juices. Or add additional prepared barbeque sauce. To make the sandwich rolls: Prepare the pan. Line a cookie sheet with parchment paper. Proof the yeast. Place the yeast in a small bowl and add very warm, but not hot, water. Sprinkle on a little sugar and gently stir to combine. Set aside. If the yeast does not begin to puff up you'll need to start over with a new yeast and water mixture. Mix the dry ingredients. In a large bowl combine the almond flour, arrowroot flour, Better Batter, gelatin, salt, sugar, and xanthan gum. Stir well to combine. Stir in the beaten eggs, olive oil, cider vinegar, and proofed yeast mixture. Use a wooden spoon or spatula to mix the ingredients until completely combined, no dry flour will remain in the bowl. Make the rolls and let them rise. Split the rolls into five equal balls of dough. Gently roll them, place on a parchment-lined (or greased) cookie sheet and slightly flatter with the palm of your hand. Brush the tops with a little additional olive oil. Cover with a clean kitchen towel and let rise 45-60 minutes in a warm place. Bake and cool. Preheat the oven to 375 degrees. Remove the kitchen towel and bake the rolls 12-15 minutes or until browned on top. Allow to cool completely before slicing. Keep in an airtight container until ready to use. Make the coleslaw. Pour the coleslaw mix into a large bowl. In a medium bowl add the remaining ingredients and whisk well to combine. Pour the vinegar sauce over the coleslaw. Chill 30 minutes and serve with the pulled pork.