Recipe: Pulled BBQ Pork

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!!

About Cathy Tibbles

In 2007 Cathy's Hubby was diagnosed with celiac disease and Strawberries Are Gluten Free was born. The early days of SAGF are chock full of all the newly converted recipes. More recently the articles are trending to cool new products, events, local news and family tales.


  1. 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!

  2. Absolutely love pulled pork witha few dabs of our Wild Mountain Gourmet Sweet & Spicy Mustard!

  3. 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!


Speak Your Mind