Name: Gluten-Free Instant Pot Pulled Pork Burger with Red Bell Peppers
Prep time: 20 min
Cook time: 80 min
Total time: 100 min
Ingredients: 1 kg pork neck, boneless, in one piece (about 2.2 lb. The source also names pork shoulder as a good alternative); 2 tbsp smoked paprika powder (30 ml, for the rub. Check the label); 1 tbsp brown sugar (15 ml, for the rub. Check the label); 1 tbsp coarse salt (15 ml, for the rub); 1 tsp black pepper (5 ml, for the rub); 1 tsp garlic powder (5 ml, for the rub. Check the label); 1 tsp onion powder (5 ml, for the rub. Check the label); oil for searing (optional, only if you use the Sauté step. The source says 'some oil' and gives no amount or type); 200 ml apple juice or beef broth; 2 tbsp apple cider vinegar (30 ml); 1 tsp liquid smoke (5 ml. Check the label); 100 ml gluten-free BBQ sauce, your favorite (6 tbsp plus 2 tsp, for the cooking liquid. Must be explicitly gluten-free); gluten-free BBQ sauce, extra (for mixing into the pulled pork at the end. Amount not given in the source); gluten-free burger buns (for serving, as in the photos. Amount not given in the source); red bell pepper strips (for serving, as in the photos. Amount not given in the source)

1 h 40 minStart to table

460kcal*

28 gProtein*

14 gCarbs*

*Per burger, estimate. Makes 6 burgers.

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This gluten-free pulled pork is made in the Instant Pot: a thick piece of pork neck gets a smoked paprika rub, an optional quick sear and 60 minutes under pressure in apple juice, apple cider vinegar, liquid smoke and BBQ sauce.

After the slow pressure release the meat is shredded with two forks, mixed with a little of the cooking liquid and more BBQ sauce, and piled into a gluten-free bun with red bell pepper strips. The BBQ sauce and the broth (if you use it) must be explicitly gluten-free, so check the labels.

Pulled pork on a gluten-free bun with red bell pepper strips on a white plate, heart-patterned tablecloth behind

Gluten-Free Instant Pot Pulled Pork Burger with Red Bell Peppers

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Prep Time 20

Cook Time 1 20

Total Time 1 40

Course Dinner, Main Course

Cuisine American

Servings 6 burgers

Calories 460 kcal

Ingredients

1 kg pork neck, boneless, in one piece about 2.2 lb. The source also names pork shoulder as a good alternative
2 tbsp smoked paprika powder 30 ml, for the rub. Check the label
1 tbsp brown sugar 15 ml, for the rub. Check the label
1 tbsp coarse salt 15 ml, for the rub
1 tsp black pepper 5 ml, for the rub
1 tsp garlic powder 5 ml, for the rub. Check the label
1 tsp onion powder 5 ml, for the rub. Check the label
oil for searing optional, only if you use the Sauté step. The source says ‘some oil’ and gives no amount or type
200 ml apple juice or beef broth about ¾ cup plus 1 tbsp. The source allows either; if you use broth, it must be explicitly gluten-free
2 tbsp apple cider vinegar 30 ml
1 tsp liquid smoke 5 ml. Check the label
100 ml gluten-free BBQ sauce, your favorite 6 tbsp plus 2 tsp, for the cooking liquid. Must be explicitly gluten-free
gluten-free BBQ sauce, extra for mixing into the pulled pork at the end. Amount not given in the source
gluten-free burger buns for serving, as in the photos. Amount not given in the source
red bell pepper strips for serving, as in the photos. Amount not given in the source

Instructions

Prep the pork. Cut the 1 kg piece of pork neck into 2 to 3 equally sized, thick chunks. Chunks of similar size cook evenly.
Season. Mix the rub ingredients (smoked paprika, brown sugar, coarse salt, black pepper, garlic powder and onion powder). Rub the pork chunks generously on all sides.
Sear (optional). Set the Instant Pot to Sauté. Add some oil and briefly sear the pork chunks on all sides. Take them out again afterwards.
Deglaze. Pour the apple juice (or broth) and the apple cider vinegar into the pot. Scrape all the browned bits off the bottom with a wooden spoon. This avoids the ‘Burn’ error message.
Set up. Stir the 100 ml of gluten-free BBQ sauce and the liquid smoke into the liquid in the pot. Put the pork chunks back into the pot.
Cook. Close the lid and set the valve to Sealing. Choose the Pressure Cook or Manual program (High Pressure) for 60 minutes.
Release the pressure. After cooking, let the pressure release by itself (Natural Pressure Release). Wait at least 15 to 20 minutes before you open the remaining valve.
Pull the pork. Take the meat out and shred it with two forks in a large bowl.
Finish. Spoon a few tablespoons of the cooking liquid over the shredded meat and mix it with more gluten-free BBQ sauce.
Serve the pulled pork in a gluten-free bun with red bell pepper strips.

Notes

To keep it gluten-free, the BBQ sauce and the beef broth (if you use it instead of apple juice) must be explicitly gluten-free. Some BBQ sauces contain soy sauce with wheat, barley malt or malt extract, and stock cubes can hide gluten. Also check the labels on liquid smoke, smoked paprika, garlic powder, onion powder and brown sugar, and use gluten-free burger buns.

Cross-contamination: use clean tools, board and bowl, especially if you also cook with gluten.

Apple juice or broth: the source allows either; the nutrition estimate assumes apple juice.

Pork: the source recommends pork neck or pork shoulder. This recipe uses 1 kg of boneless pork neck in one piece.

Sauté step: the source marks the searing as optional. It gives no oil amount and no time beyond ‘briefly’ on all sides.

Nutrition values are an estimate calculated from the ingredient list, not a lab analysis. They cover the pulled pork only (1/6 of the batch), without bun and red bell peppers.

Keyword gluten-free burger, gluten-free pulled pork, Instant Pot pulled pork, pulled pork burger, smoked paprika rub

Questions about gluten-free pulled pork

Which cut of pork should I use for pulled pork?

The source recommends pork neck or pork shoulder. We used 1 kg of boneless pork neck in one piece (about 2.2 lb) and cut it into 2 to 3 thick, equally sized chunks before rubbing and searing.

What is natural pressure release, and why wait?

Natural Pressure Release means you leave the Instant Pot alone after cooking and let the pressure drop by itself, without opening the valve. The source says to wait at least 15 to 20 minutes before opening the remaining valve.

How do I keep gluten-free pulled pork gluten-free?

Use a BBQ sauce that is explicitly labeled gluten-free, because some contain soy sauce with wheat, barley malt or malt extract. If you use beef broth instead of apple juice, make sure it is explicitly gluten-free too, since stock cubes can hide gluten. Serve it on gluten-free buns and clean your tools and board well if you also cook with gluten.

What does the ‘Burn’ message mean and how do I avoid it?

If you sear the pork first, browned bits stay on the bottom of the pot. The source says to pour in the apple juice (or broth) and the vinegar after searing and scrape all those bits off with a wooden spoon to avoid ‘Burn’ error messages.