This post was written by Eva Ruth's Wheat Free Gluten Free Bakery of Middletown. Sunny afternoons spent by the sea and breezy starlit evenings spent feasting around a fire are just a few of the things that make a Newport County summer so special. However, burgers, buns and barbeque sauce are often the staples at these feasts, and for someone with food allergies, it could mean spending the evening grazing at the veggie platter sans dip! Thankfully weve developed quite a few gluten free, wheat free and dairy free alternatives over the years, and frequently enjoy a summer cookout with all the fixins. Today were breaking into our recipe vault to share one of our secret sauce recipes with you. A sweet and flavorful barbeque sauce thats perfect on burgers, ribs, steaks and one of our favorites pulled pork. For one flawless sandwich that everyone will love, serve up the pulled pork, doused in our special sauce, atop a fresh EvaRuths hamburger bun. See full recipe details below.
BBQ Sauce Recipe:
Ingredients: 1 cup gluten free ketchup (Heinz has a great all natural, organic ketchup) 1/2 cup apple cider vinegar (Bragg "Mothers" is Organic and Non-GMO certified) 1/2 cup brown sugar 1/4 cup gluten-free Worcestershire sauce (we suggest Lea and Perrins) 1/4 cup water 1/2 medium chopped onion 3 cloves garlic minced 1/4 teaspoon celery powder (not salt) 1/2 teaspoon paprika 1 teaspoon crushed red pepper (optional) Salt and pepper to taste 2 teaspoons stone ground mustard (optional, read ingredients to make sure its GF!) Directions: Combine all ingredients in a heavy, medium-sized saucepan. Bring to a boil and simmer on low for about 10 minutes. Cool and store in the refrigerator. If you want to thicken the sauce we recommend using cornstarch or tapioca (manioc) starch.
Pulled Pork Recipe:
Ingredients (Dry Rub): 3 tablespoons paprika 1 tablespoon garlic powder 1 tablespoon brown sugar 1 tablespoon dry mustard 3 tablespoons coarse sea salt *Remember to chose gluten free spices if trying to keep the entire recipe GF! Directions: Rub a 3 pound pork loin with the dry rub mixture then cover and refrigerate for at least one hour, or overnight. Cook the pork on low in a crockpot for 12 15 hours, or until the meat falls apart easily. When the pork is done, remove it from the crockpot and allow the meat to rest for about 10 minutes and the while the pork is still warm, you want to shred the meat using two forks. Put the shredded pork in a bowl and pour the sauce over it, stirring it well so that the pork is coated with the sauce. Reserve a little sauce to serve on the side. To Serve: Spoon the pulled pork mixture onto the bottom half of an EvaRuths Hamburger Bun, top with coleslaw or pickles if desired. Serve with extra sauce on the side and TWO napkins. Enjoy! EvaRuths Wheat Free Gluten Free Bakery 796 Aquidneck Ave., Unit D, Middletown, RI, Tuesday-Saturday from 8:00am-5:00pm. Stop by, call or email us anytime with questions, comments, or special orders! Phone: (401) 619-1924 Email: firstname.lastname@example.org