BBQ Pulled Pork Sandwich Courtesy of: Canyon Bakehouse Rating: Select ratingGive it 1/5Give it 2/5Give it 3/5Give it 4/5Give it 5/5 No votes yet Servings: 14-18 Prep: 20 min. Cook: 10 hrs. Total Time: 10 hrs. 20 min. Share this: facebook twitter pinterest email Print Description Did someone say "Gluten-Free Barbeque Sandwich"? Yes please! Check out this recipe created by Maebells Ingredients 7 pound Boston Butt ¼ cup yellow mustard (enough to cover) 2 tablespoons + 1 teaspoon brown sugar 2 tablespoons + 1 teaspoon chili powder 1 tablespoon garlic powder 1 tablespoon onion powder 2 teaspoons black pepper 2 teaspoons paprika Canyon Bakehouse gluten-free Hamburger Buns Directions Combine the brown sugar, chili powder, garlic powder, onion powder, black pepper and paprika in a small bowl, set aside. Spread the mustard all over the boston butt covering it completely. Rub the spice mix into the meat, make sure to cover it completely. Wrap the meat with aluminum foil and refrigerate until ready to smoke. When ready to cook heat your smoker to 250 degrees and place the boston butt in the center of the grill. Smoke for 9-10 hours making sure the heat never increases above 300 degrees. Remove from grill when the internal temp reaches 195 degrees. Before pulling apart let meat sit for 10 minutes. Recipes you may also like NextBack Beet Dip with Kefir Peanut Butter Crustless Sandwiches Three Ways Fruity Farmer Cheese Crepe Rolls Lemon Risotto with Asparagus Megan’s Strawberry Shortcake Cheddar Bunny Chilli Pies Dairy-Free Coconut Eggnog Spinach Pasta Ham and Apple Melt Chicken Tikka Masala Comments View the discussion thread.