Fody's Easy Pulled Pork Sandwiches

Fody Low FODMAP Maple BBQ Sauce is the star of these pulled pork sandwiches. You can use the sauce straight out of the bottle, or you can also get creative, as we did here. Simply whisk together with some molasses, hot paprika and dry mustard powder for a customized low FODMAP sauce you will want to slather on everything. This easy pulled pork sandwich recipe begins with a dry rub on boneless pork shoulder that does need to marinate in low FODMAP marinade for at least 2 hours, but is even better marinated overnight. Plan accordingly for your needs.

Prepare the Pork: In a large enough bowl to hold the pork, stir together the brown sugar, salt, coriander, cumin, dry mustard, chili and black pepper. Place pork in the bowl and use your hands to toss it around and press the dry rub all over the pork and in any nooks and crannies. Tie (or re-tie) the pork into a neat cylindrical shape. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.

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.

Meanwhile, enhance your low FODMAP BBQ sauce by stirring all of the ingredients together in a saucepan. Bring to a simmer and gently cook for 5 minutes. Also take advantage of the pork cooking time to make the slaw.

For the slaw, toss together the cabbage, carrot and scallion greens, then add the mayo (enough to moisten well), vinegar and Fody oil and stir until everything is well mixed. Taste and season with salt and pepper. Add jalapeno, if using.

Toast your low FODMAP buns, if you like. Add just enough hot BBQ sauce to the shredded pork to coat and moisten it well. Add a pile of warm shredded pork to the bottom buns, top with slaw, slap on the top buns and bring to the table with extra sauce to pass around.