Freddie’s Cajun Style Pulled Pork

Pulled pork

Freddie Rickards from Whyalla, South Australia sent this beauty in. Freddie was diagnosed several years ago and adapted his family’s traditional Jamaican pork recipe to suit his gluten free diet.


1 tbsp olive oil
1 shoulder pork, including bone
1/4 cup cajun seasoning
6 garlic cloves, minced
2 onions, diced
1 litre vegetable stock
2 tbsp smokey hickory sauce
3 tbsp barbeque sauce

Cooking Instructions

  1. Rub Cajun seasoning into the pork shoulder.
  2. In mixing bowl combine vegetable stock with hickory and barbeque sauce and set aside.
  3. In large inner pot, heat olive oil.
  4. Add seasoned pork to pot and brown on allsides, remove and rest.
  5. Add onions to pot and cook until translucent.
  6. Add garlic topot and cook until aromatic.
  7. Return pork to pot, fat side up.
  8. Add stock and hickory mix to pot, pouring over pork.
  9. Bring pot to boil at medium heat, lid on.
  10. Simmer pot for 30 minutes, lid on.
  11. Transfer pot to Ecopot, with lid on.
  12. Cooking time 3 hours.

HINT … When serving, place pork in a large serving tray. Remove bone from pork using hands. Shred the pork by holding it with one fork and pulling the meat apart with another. Serve pork with fresh gluten free bread. Top with left over sauce in pot. By the way, this dish is great served cold as well.


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