Perfect Barbecue Sauce (and Pulled Pork

Ingredients

Produce
- 1 tsp Onion powder

Condiments
- 1 tsp Molasses
- 1 tbsp Mustard, yellow
- 4 cup No sugar added ketchup
- 1 tbsp Worcestershire sauce

Baking & Spices
- 1 tsp Black pepper
- 2 tsp Chili powder
- 2 tsp Salt

Oils & Vinegars
- 2 tbsp Apple cider vinegar

Dairy
- 1/2 cup Butter, salted

Liquids
- 1/2 cup Water

Other
- 2 T. THM Super Sweet Blend

Found on briana-thomas.com

Description

Disciple, photographer, horse trainer, and ice cream fanatic

The barbecue sauce is THM:FP (if using ¼ c. per serving or less), low carb, low fat, sugar free, and gluten/egg/nut free (if using allergy-friendly ingredients). When making barbecue with it, the barbecue will be a THM:S if using fatty/dark meats and THM:FP if using lean meat (such as chicken or turkey breast or very lean pork loin).

Ingredients

½ c. salted butter
4 c. no-sugar-added ketchup
½ - 1 c. water*
2 T. THM Super Sweet Blend
2 T. apple cider vinegar
1 T. yellow mustard
1 T. Worcestershire sauce (or an allergy-friendly alternative)
2 tsp. chili powder
2 tsp. salt
1 tsp. onion powder
1 tsp. black pepper
1 tsp. molasses

Directions

Melt the butter in a saucepan, then add the rest of the ingredients and whisk to combine. Taste and add more sweetener if desired. Simmer (uncovered) for 20 minutes. Store in the refrigerator. Yields 6 cups (24 servings)
To make barbecue pulled pork for 12-14 people, cook a 4 lb. pork loin in a crockpot on high for 4 hours, flipping it over halfway through. Drain the juice (reserve it for another use), break the pork loin into chunks, and add 3 c. barbecue sauce. Simmer on low for 4 hours, stirring occasionally (do this with a meat fork to shred the pork finer). Serve with additional sauce as desired.