I love BBQ! It was one of the things on my “pro” list of moving from CT to South Carolina. Since I’ve been doing low carb though, I haven’t been able to find a decent sugar free BBQ sauce anywhere around here. I’m shocked by this personally, because I know they exist and you would think there would be a market for it here in the South if anywhere, but no.
So a couple of weeks ago I set out to make my own sugar free BBQ sauce. It tasted fantastic, but unfortunately the lack of sugar means it doesn’t caramelize on the meat in that sticky, sweet glaze that I love so much. When I made ribs with it they tasted delicious, but they never caramelized – the sauce just kind of dried on and frankly looked pretty unappetizing, which is why I never posted it.
With Superbowl coming up I thought I’d test it out again, but this time I’d add it to pulled pork so the lack of caramelization wouldn’t be an issue. I made sliders for my guests and just ate it plain for myself. It really came out great, and my non low carb friends wouldn’t have known it was sugar free if I hadn’t told them.
Anytime you can serve something sugar free to non low-carbers and they can’t tell, or don’t mind the difference, then I consider it a win! The ingredients list is long to compensate for a lack of sugar, molasses, etc, but don’t be intimidated! It’s actually very easy to make and so worth it, especially if you can’t find store-bought sugar free BBQ sauce in your area (or even if you can because this is pretty good if I do say so myself!)
I used Torani Sugar Free Mango Syrup (I bought it at World Market), but if you can’t get it you can omit it and just add more sweetener to taste.
To make the crock pot pulled pork I took about a 6-7 pound pork butt and added it to my crockpot. I added the following spices:
1 Tbsp kosher salt
1 Tbsp black pepper
2 Tbsp garlic powder
2 Tbsp dehydrated onions
1 Tbsp dried oregano
1 Tbsp ground cumin
1 Tbsp ground coriander
I set it for 7 hours on high and it was tender and delicious! Gotta love a crock pot because it frees you up for making all the other dishes when you are having a party! I removed the meat from the pot, made sure to get all of the sinew and remaining fat out, shredded it, and added the sauce. It was great!
I’ve got a bunch in my freezer now for next time I get the urge. Let me know how you like it!Print
- 2 cups tomato puree
- 1/4 cup sugar free ketchup
- 1/2 cup white vinegar
- 1/4 cup dijon mustard
- 1/4 cup granulated sugar substitute (Splenda, Truvia, Swerve, etc.)
- 1 Tbsp liquid smoke (I used hickory)
- 1 Tbsp apple cider vinegar
- 1 tsp fish sauce
- 2 Tbsp lemon juice
- 1 Tbsp Texas Pete hot sauce
- 2 Tbsp dehydrated onions
- 1 Tbsp ground coriander
- 1/2 tsp celery salt
- 1 tsp cayenne pepper
- 1 tsp smoked paprika
- 1 Tbsp garlic powder
- 1 tsp salt
- 1/2 tsp allspice
- 1/2 tsp cinnamon
- 1/2 tsp cardamom powder
- 1/2 tsp ground cloves
- 1 tsp ground ginger
- 1 Tbsp sugar free mango syrup (optional)
- Combine all ingredients in a medium saucepan. Cook down for about 30 minutes or until the consistency you want.
- Taste and adjust for sweetness, salt and heat to your preference.
New to the low carb lifestyle and need some help? Try my free 3 day kickstart plan to get into ketosis fast! Then follow it up with any of my 12 free weekly menu plans – complete with shopping and prep lists!
In other news, for a limited time I’m bundling my Amazon best-selling e-book The Gluten Free Low Carber with my first two issues of the IBIH ezine for only $9.99 – that’s a discount of over 50%!
You’ll get over 75 original recipes that can’t be found here on the blog for less than 15 cents each! And it’s some of my best work yet if I do say so! Need some low carb side dish recipes to complement your ham or turkey? Or some decadent low carb dessert recipes to WOW your guests??? I’VE GOT YOU COVERED!
Get more information on the books here, or simply click the Add to Cart button to download now!