Low FODMAP BBQ Pork Sandwiches are an easy slow cooker main dish that is perfect for serving a crowd or enjoying as leftovers throughout the week.
With the temperature rising (at least here in Minnesota ????), I am looking for any excuse not to turn on the oven. So, that means we’re using our Instant Pot, tabletop grill, and slow cooker as much as possible.
Not only are these Low FODMAP BBQ Pork Sandwiches made in the slow cooker (Yay!), but they’re also tangy, terrific and taste-tastic (in my husband’s words, not mine). 🙂
In my opinion, this recipe has everything going for it:
- It’s made in the slow cooker.
- It only uses the slow cooker. (Hooray for fewer dishes!)
- It features pork roast (one of my favorites because it tastes delicious, it’s versatile and is relatively affordable) 🙂
- It can serve a crowd or be enjoyed for multiple meals.
This recipe is pretty saucy when it’s finished. However, if you’d like extra BBQ sauce, you could make my Low FODMAP BBQ Sauce, which this recipe is based on. It makes quite a bit, so I would use half of the BBQ sauce to make the pork and reserve the other half in the refrigerator for later use.
Serving Suggestions:
We have enjoyed these Low FODMAP BBQ Pork Sandwiches several ways:
- With carrots (a low FODMAP serving is 1 cup) and strawberries (a low FODMAP serving is 10 medium or 140 grams).
- With potato chips (a low FODMAP serving is 30 grams) and steamed broccoli (a low FODMAP serving is 1 cup or 90 grams).
- With Low FODMAP Dilly Potato Salad and blueberries (a low FODMAP serving is 20 berries or 28 grams).
Low FODMAP BBQ Pork Sandwiches
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Prep Time: 5 mins -
Cook Time: 8 hours
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Total Time: 8 hours 5 minutes
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Yield: 8 -
Category: Main Dish -
Method: Slow Cooker -
Cuisine: American
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Pin RecipeDescription
Low FODMAP BBQ Pork Sandwiches are an easy slow cooker main dish that is perfect for serving a crowd or enjoying as leftovers throughout the week.
Ingredients
- 1 (10.75 oz.) can tomato puree
- 2 Tbsp. tomato paste
- ⅓ cup white sugar
- ¼ cup red wine vinegar
- 1 Tbsp. garlic-infused olive oil
- 1 Tbsp. Worcestershire sauce
- 1 tsp. paprika
- ½ tsp. salt
- ¼ tsp. ancho chili powder
- ⅛ tsp. cayenne pepper, optional
- 2 ½ lb. pork butt roast
- 8 gluten-free hamburger buns
Instructions
- Place all ingredients through cayenne pepper into a slow cooker. Stir to mix.
- Add pork and cook on low for 6-8 hours or high for 4-6 hours. Shred and serve warm in gluten-free hamburger buns.
Keywords: Crockpot, Barbecue, Pork, Sandwich
Sierra says
I did end up making this recipe and it was DELICIOUS!! Definitely the best low FODMAP meal I’ve had yet!! I had to make a few changes since I didn’t have all the ingredients on hand – I swapped out the red wine vinegar for apple cider vinegar, cut the sugar down to 1/4 cup, and just used regular olive oil as I didn’t have any infused with garlic. It turned out perfectly!! My husband loved it too, so I’ll definitely be making this again! Thank you for the delicious recipe!
★★★★★
Emily says
Yay! Thanks for sharing, Sierra! I’m so glad you and your husband enjoy it! 🙂
Sierra says
These look delicious! ???? Could you possibly tell me what the low FODMAP serving size would be? I’m in the elimination phase right now and still a bit confused by all the serving sizes. Thanks – I’d love to give these a try!!
Emily says
Thank you, Sierra! A low FODMAP serving would be 1/8th of the pork mixture. Gluten-free hamburger buns (like from Schar or Udi’s) haven’t specifically been tested by Monash, but many seem to tolerate them okay. If you’d rather play it “safe”, you could use 2 slices gluten free bread, like Udi’s Gluten Free White Sandwich Bread, instead. Hope that helps!
Sierra says
That’s very helpful, thanks so much!!
Emily says
My pleasure, Sierra!