“Pulled Porkless” Sandwich


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Each week I post a new Gluten Free & health conscious recipe on Kor180.com.

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Here’s a recipe for you from korKitchen to your kitchen!

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Pulled Porkless Sandwich

Summer & BBQ have always been the best of friends!

This recipe brings together comforting yet exciting flavors that will blow you away.

It all starts with the sauce:


  • 1/3 cup apple cider vinegar
  • 1/4 cup organic unsweetened apple sauce
  • 2 tsp whole grain dijon mustard
  • 1 fresh bay leaf
  • 1 tsp instant espresso powder
  • 2 tsp cocoa powder
  • 1 tsp local organic honey
  • 1/3 cup filtered water
  • 1 cup organic ketchup
  • 1/4 tsp Himalayan pink salt
  • 1/4 tsp freshly ground black pepper

How To

  • in a 2.5 qt. sauce pan add all of the ingredients & whisk together.
  • Bring to a boil and then reduce to a simmer. Cover and cook for 20 minutes.

Yields: 1 3/4 cup of BBQ sauce

While your BBQ sauce is simmering away you can shred the veggies that make this recipe “Porkless”.

I recommend using a food processor with a grating attachment, but you can also use a box grater for this.

You need:

  • 1 cup peeled & shredded carrot
  • 1 cup peeled & shredded celery root
  • 2 cups peeled & shredded zucchini

Once the BBQ sauce is done simmering you can add in the vegetables. Mix them into the sauce & then cover. On low heat cook until the veggies are tender but not falling apart. About 6 minutes.

Your “Pulled Porkless” is officially ready to eat, But I don’t quite think it’s royalty until it’s thrown onto a toasted bun and topped with some slaw! I recommend using Udi’s Gluten Free hamburger buns & the slaw recipe below. :)


  • 1 cup shredded purple cabbage
  • 1 cup shredded green cabbage
  • 1 cup peeled & shredded carrot
  • 3/4 cup shredded kale
  • 1/4 cup chopped green onion
  • 2/3 cup roasted corn
  • 1/4 cup soy free Vegenaise
  • 1/4 cup lime juice
  • 1 tsp chopped chipotle (purchase the chipotles that come in adobo sauce)
  • 1/2 tsp adobo sauce
  • 1/2 tsp honey
  • 1/2 tsp freshly grated garlic
  • 1/4 tsp Himalayan pink salt

How To

  • In a big bowl, mix together the cabbages, carrots, kale, green onion, and corn.
  • In a small bowl, mix together the Vegenaise, lime juice, chipotles, adobo sauce, honey, garlic, and salt.
  • Add the sauce to the veggies and combine well. This slaw is best the next day once the flavors get to know each other.

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