Garlic and onion free, this low FODMAP pulled pork is a sure fire crowd pleaser. Easy set it and forget it low FODMAP slow cooker recipe that is perfect any time of year!
Pulled pork is a popular all time favorite BBQ mainstays. It is delicious added to salads, mac and cheese, sandwiches, nachos; the delicious possibilities are endless!
One of the first recipes I set out to test when adopting a low FODMAP diet was BBQ Pulled Pork. Traditionally, most pulled pork recipes include onion and even garlic in the dry rub, as well as loads of hidden sugars which can all lead to some major indigestion.
Low FODMAP Tip: Download the Monash FODMAP App so you always have access to low FODMAP serving sizes at your fingertips!
What is in this low FODMAP pulled pork dry rub?
- Coconut Sugar
- Smoked Paprika: Opt for smoked or Spanish paprika if you can find it as it adds an extra bit of smokiness to the dry rub that you will not achieve with regular paprika.
- Nutmeg
- Cumin
- Turmeric
- White Pepper: Another delicious spice that adds loads of smoky flavor to the dish. Be careful not to overdo it here; a little white pepper goes a long way!
- Black Pepper
- Sea Salt
What to serve with low FODMAP Pulled pork
This pulled pork recipe is delicious served with:
- Low FODMAP Acorn Squash Mac + Cheese
- In a tomato sauce over Gluten Free Gnocchi
- Alongside Low FODMAP Truffle Mashed Potatoes
- Alongside Healthy Mexican Street Corn
- With a delicious cocktail like this Whiskey New Fashioned or this Spiced Pear Punch
As someone who healed SIBO successfully through a low FODMAP diet, finding dishes that were highly versatile was key. This low FODMAP slow cooker recipe can easily be prepared ahead of time and used to meal prep lunches and dinners for the whole week.
Tips, Tricks + Frequently Asked Questions
How long should I rest the pork in the dry rub?
I always recommend allowing the pork to rest in the dry rub for at least an hour up to overnight, however if you are pressed for time and just want to get cookin’ you can apply the dry rub and immediately add the meat to the slow cooker.
How to store low FODMAP Pulled Pork
Low FODMAP pulled pork can be stored in an airtight container in the fridge for up to 5 days.
Can this recipe be made ahead?
Yes! You can make low FODMAP pulled pork ahead of time if you are meal prepping or simply want to get it out of the way before a party.
I prefer to reheat leftover pulled pork on the stovetop, but you may also microwave if you prefer.
What if I don’t have all of the spices in the pulled pork dry rub?
I do not recommend omitting any of the spices noted in the pulled pork dry rub recipe, however, if you are in a pinch some tasty substitutions are:
- Hungarian Paprika: you won’t achieve quite the same level of smoky flavor, however it still tastes absolutely delicious.
- Ground Ginger: works in a pinch as a substitute for white pepper.
- Nutmeg: If you do not have ground nutmeg available, all spice works as a great 1:1 substitute.
- Sea Salt: regular table or kosher salt will work just fine if you do not have sea salt on hand.
Did you have a chance to make this recipe? If so, please leave me a rating and review below. I always love and appreciate hearing from you!
Slow Cooker Low FODMAP Pulled Pork
Equipment
- Slow Cooker
Ingredients
- 2 lbs boneless pork loin
- 1/2 cup chicken broth
- 1 tbsp maple syrup
For the Dry Rub
- 1 tbsp coconut sugar
- 1/4 tsp nutmeg
- 3 tsp smoked paprika
- 1/4 tsp cumin
- 1/4 tsp turmeric
- 1/2 tsp white pepper
- 1/2 tsp black pepper
- 1/2 tsp sea salt
Instructions
For the Dry Rub
- In a large bowl, mix all dry rub ingredients whisking thoroughly to ensure they are all fully incorporated with one another.
- Coat pork in dry rub and allow to rest anywhere from 15 minutes all the way until overnight depending on how much time you have.
For the Pulled Pork
- When you’re ready to cook, add chicken broth and maple syrup to the basin of a slow cooker.
- Add your pork to the slow cooker. Note that the liquids should not cover the entire pork loin, there should be just enough to keep the pork moist while cooking.
- Cook on high for 4 hours or slow cook on low for 6-8 hours or until internal temp reaches 145 degrees F.
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