new to the gluten free journey?


No ratings yet

Pulled Pork Sandwiches With Slaw and Warrior Buns

Servings 6 sandwiches


  • 1 package Warrior Bread Mix
  • 1 cup Egg Whites
  • 1 cup Water
  • 2 tbsp Apple Cider Vinegar
  • PORK
  • 3 pounds pounds boneless skinless pork shoulder, cut into cubes
  • 1/2 cup red wine vinegar
  • 1 small onion
  • 3 cloves garlic
  • 1 tbsp cumin
  • 1 teaspoon smoked paprika
  • 1/2 cup cilantro, chopped
  • SAUCE:
  • 14 ounces diced tomatoes
  • 2 tbsp red wine vinegar
  • 1/4 cup honey
  • 1 teaspoon cumin
  • 1 clove garlic
  • 1 tbsp mustard
  • SLAW
  • 2 cups shredded cabbage
  • 1 cup shredded carrots
  • Juice of 1 lime
  • 1 tbsp unsweetened coconut yogurt
  • 1/2 teaspoon celery salt
  • salt and pepper


  • Preheat oven to 400 F
  • Add the warrior bread mix to a large bowl.
  • In another bowl, whisk together the water, egg whites, and vinegar.
  • Pour the liquids into the bread mix and stir well to combine. Knead for about a minute, then allow to rest for a few minutes.
  • Line a baking sheet with parchment paper.
  • Split the dough into 6 equal parts. Form a 4 inch disk with each piece of dough and place them evenly on the baking sheet. Top each one with some sesame seeds and press them into the dough to help them stick.
  • Bake for about 40 minutes until cooked through.
  • Remove from oven, allow to cool, and slice in half.
  • Turn oven to 300 F
  • Mix the vinegar, onion, garlic, cumin, paprika, and cilantro in a food processor and process until smooth. add 1/2 cup water and pulse a few more times.
  • Put the pork in a baking dish and season it with salt and pepper. Pour the food processor mixture over the pork. Cover and bake for about 4 hours, stirring a few times as it cooks, until it becomes shredded.
  • Put the bbq sauce ingredients into the food processor (no need to rinse it out in between) and pulse until smooth.
  • Simmer the sauce ingredients for about 20 minutes to thicken.
  • Simmer the sauce ingredients for about 20 minutes to thicken.
  • Strain the liquid from the cooked pork and stir in the sauce. Add a little of the cooking liquid back in until it is juicy but not too wet.
  • Mix the slaw ingredients and set aside in the fridge until ready to use.
  • Build the sandwiches starting with the bread and then some pork, and top them with the slaw before serving.  

Sing up to our newsletter for 10% off your first order!

Receive the latest strain releases, exclusive offers and 10% OFF welcome discount.