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!!