Perfect Barbecue Sauce (and Pulled Pork)
The barbecue sauce is THM:FP (if using ¼ c. per serving or less), low carb, low fat, sugar free (omit the molasses if necessary to meet your definition of 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 pork tenderloin).
Serves: 6 cups
  • 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
  1. 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)
  2. 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.
*Start with ½ c. water, then add an additional ½ c. if you prefer a thinner sauce.
-No-sugar-added ketchup can be hard to find, but you can make your own using the easy recipe on page 482 of The Trim Healthy Mama Cookbook or find a low-carb recipe online that uses a low-glycemic sweetener. OR do it like me and just use regular ketchup as a personal choice item. It does have some sugar in it, but it makes my life much easier and I don't think it's done me much harm since I don't eat ketchup on a daily basis. =)
Recipe by Briana Thomas at