This recipe for Low FODMAP BBQ Pulled Pork Sliders is the perfect party food – for FODMAPers and non-FODMAPers alike. It begins with a flavorful dry rub on a boneless pork shoulder. We like to marinate overnight, but plan on at least 4 hours. Then there is a low and slow, hands-off roasting time in the oven, which gives you plenty of time to make some slaw for the finished sliders. Once the pork is cooked, it is tender enough to shred and it can be tossed with the barbecue sauce of your choice. I highly recommend our Low FODMAP Sweet and Sticky BBQ Sauce, our Low FODMAP Hot and Tangy BBQ Sauce (which is what was used in the slider images here), or our Low FODMAP Blackberry Maple BBQ Sauce.
Low FODMAP Serving Size Info: Makes about 12 servings
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.
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.
Our recipes are based on Monash University and FODMAP Friendly science.
Please always refer to the Monash University & FODMAP Friendly smartphone apps for the most up-to-date lab tested information. As always, your tolerance is what counts; please eat accordingly. The ultimate goal of the low FODMAP diet is to eat as broadly as possible, without triggering symptoms, for the healthiest microbiome.