- 4-5 lb pork roast
- 32 oz. veggie, chicken, beef, soup base broth
- 1 tsp pepper
- 1 tsp kosher salt
- 4 garlic cloves minced
- 1/2 white/brown onion
- 1 cup tomato sauce
- 2 tbsp tomato paste
- 2 tbsp mustard (go Dijon for taste!)
- 3 tbsp olive oil
- 2 chopped apples
- 1 cup mango nectar
- 1 tsp pepper
- 1 tsp salt
- 2 tbsp paprika
- 1 sliced onion
Cook the pork roast in your crock pot on LOW – give it a good 8 hours. Use some good tools and a steady hand to remove the roast and set it in a bowl. Remove the fat with a fork (it should fall off) and drain the crock pot (I put this liquid into a jar and use it to spice up my dogs dry food!). Shred the pork and put it back into the crock pot.
Preparing the BBQ Sauce
Put all ingredients into a food processor turn it into a liquid. You know you love this part! Check the flavor and adjust to taste. The flavor really comes out when it cooks with the roast.
Add all the sauce back into the crock pot with the shredded pork and give it another 4 hours on LOW.
Keeping this sugar free, as we tend to do around here, may I suggest the following ideas for enjoying what you just created?
- On top of a beautiful salad
- On top of some Real Foods Corn Thins – crunchy and sweet and savory and, and, and !
- On top of some Dave’s Powerseed Sugar Free bread
- Dip some Mary’s Gone Crackers into a bowl and YUMMY!
- Mixed into a scrambled egg omelet first thing in the morning
What serving suggestion can you add to this list?
Enjoy this and bask in the glory of knowing that fruit is a brilliant substitute for all BBQ sauces.
Big thanks to The Lucky Penny Blog where I originally found the courage to start playing with sugar free BBQ sauces.