This is my absolute favorite barbecue sauce, and it doesn’t even need Worcestershire sauce, which is a huge bonus for us gluten-free Canadians!
Mix together sauce:
- 1/2 c. chili sauce
- 1/2 c. brown sugar
- 1/3 c. white vinegar
- 1 c water
- 4 Tbsp mustard powder
Pour over 1lb pork tenderloin, cook in slow cooker for 2 – 4 hours. If you have more time, use ‘low’ heat, if you have less time, use ‘high’ heat. Either way, it gets sooo tender and juicy, then pull apart with 2 forks. And serve over gluten free dinner rolls (we prefer English Muffins) with a side of coleslaw.
Absolutely DIVINE!!
I love BBQ pork…this sounds great. I don’t eat brown sugar so I’ve subbed some brown rice syrup and it’s worked nicely. Sometimes the chili sauce has sugar too so I use roasted tomatoes. We don’t have BBQ pork that often because it’s an undertaking for me. But I love enjoying it vicariously. Thanks for the recipe.
I’ve made this with splenda, and it tastes just as great. You know, I have a lot of recipes (lite ones) that call for roasted tomatoes, canned or jarred, and I cannot find them in the supermarket. Where do you find yours?
Thanks for stopping by Amy!
Absolutely love pulled pork witha few dabs of our Wild Mountain Gourmet Sweet & Spicy Mustard!
Sounds very yummy. Would it happen to be gluten free?
That sounds way too good. Love the addition of mustard.
Oh, I love, love, love this recipe too! We had it again last night. It is absolutely melting here in the sun this week, and all I had to do was pop that in the slow cooker, and put on buns at dinner time. Voila!