Ingredients

The following ingredients have 12 Servings
  • ¼ cup (54 g) firmly packed light brown sugar
  • 2 1/2 teaspoons kosher salt
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 2 teaspoons dry mustard powder
  • 1 teaspoon low FODMAP chile powder
  • 1 teaspoon freshly ground black pepper
  • 3 ½ to 4- pound (1.6 kg to 1.8 kg) boneless pork shoulder, (untied)
  • Butcher’s twine
  • 8- ounces (225 g) green cabbage, (shredded)
  • 1 small carrot, (ends trimmed, shredded)
  • ¼ cup (16 g) finely chopped scallions, (green parts only)
  • 1/3 cup (75 g) mayonnaise, (or to taste)
  • 1 tablespoon apple cider vinegar
  • Kosher salt
  • Freshly ground black pepper
  • 1 teaspoon caraway seeds; optional
  • Low FODMAP Sweet and Sticky BBQ Sauce
  • or
  • Low FODMAP Hot and Tangy BBQ Sauce
  • or
  • Low FODMAP Blackberry Maple BBQ Sauce
  • 12 small Low FODMAP buns, (for serving)

Instruction

  • For the Pork: In a bowl large enough to hold the pork, stir together the brown sugar, salt, coriander, cumin, dry mustard, chile and black pepper. Place pork in the bowl and use your hands to press the dry rub all over the pork and in any folds. Tie (or re-tie) the pork into a neat cylindrical shape. Cover with plastic wrap and refrigerate for at least 4 hours or preferably overnight. Bring to room temperature before roasting.
  • Position rack in middle of oven. Heat oven to 300°F (150°C). Place pork in a roasting pan and roast for 3 to 4 hours or until meat is pull-apart tender; internal temperature should be 200°F (95°C). Rest the pork for at least 30-minutes before pulling it apart; use your hands or two forks, as shown.
  • For the Slaw: Toss together the cabbage, carrot and scallion greens, then add the mayonnaise and vinegar and stir until everything is well mixed (add more mayonnaise if you like your slaw a little moister). Taste and season with salt and pepper. Add caraway seeds, if desired.
  • Choose which barbecue sauce you want to use. You will want about 2 cups (480 ml) on hand. Heat it gently on the stovetop till warm; just make sure it isn’t cold.
  • Toast your buns, if you like. Add just enough BBQ sauce to the warm shredded pork to coat lightly; pay attention to recommended serving sizes of the BBQ sauce that you have chosen. Add a pile of warm shredded pork to the bottom buns, top with slaw, add the top buns and serve. Offer extra sauce, if you like. Always eat to your tolerance!