📖 Instructions

1. First things first, get that pork shoulder going. If using a raw pork shoulder, season it generously with salt, pepper, garlic powder, and onion powder. Sear it on all sides in a large skillet over medium-high heat to get a nice crust. Then, transfer it to your slow cooker. Add a cup of your favorite broth and a splash of apple cider vinegar for extra flavor. Cook on low for 6 to 8 hours, or until the pork is incredibly tender and easily shreds. This step takes the most time but is mostly hands-off. Maybe catch up on some TV shows!
2. Once the pork is cooked through, remove it from the slow cooker and let it cool slightly. Then use two forks to shred it. Mmm, so tender.
3. In a large bowl, mix together the shredded pork with about half a cup of the cooking liquid from the slow cooker. This keeps the pork moist and flavorful. Adjust the amount of liquid to reach your desired consistency.
4. Now for the pasta! Cook your gluten-free pasta according to the package directions. You should aim for perfectly al dente pasta. Don't overcook it!
5. Drain the pasta in a colander. Give it a quick rinse with cold water to stop the cooking process. Then add the pasta to the bowl with the pulled pork and mix gently to combine.
6. If you desire, you can add some sauce at this point! Maybe a little BBQ sauce, a yummy brown sugar glaze, or even some of the juices from your slow cooker will do the trick. Taste and adjust seasoning as needed; salt and pepper are your friends here!
7. Finally, serve immediately. Garnish with fresh herbs, a sprinkle of cheese (if you're not dairy-free), or whatever other toppings sound delicious to you! Enjoy your amazing Gluten-Free Pasta with Slow-Cooked Pulled Pork!