You ever look at what is in bbq sauce? The general rule of thumb for food labels is that whatever is first on the list, there is the most of that in the item. The first ingredient on the bbq sauce label? High fructose corn syrup. I’m not gonna are corn syrup vs sugar (I don’t like either) but the first ingredient of a sauce should not be sugar and it certainly shouldn’t be the most prevalent item in your sauce.
I adapted this sauce from Mark’s Daily Apple because I don’t like to buy ingredients that I will be using in nothing else. In this case is that was standard soy sauce vs tamari.
Will add the recipe and after pictures tonight.
EDIT: damn, that turned out good, forgot to take after pictures.
1/3 C tomato paste
1/2 tsp of hot sauce (I omitted this the first time because my wife and one of my sons are sensitive to heat)
1 tbsp of honey
2 tbsp apple cider vinegar
2 tsp of soy sauce (or tamari if you have it and want it strictly primal)
2 tbsp of water
1/4 tsp of all spice
1/4 tsp of cinnamon
1/4 tsp pepper
1/2 tsp chili powder
1/2 tsp onion powder
Mix liquid ingredients in one bowl and powder in another. Then combine. I had a pretty large roast so I tripled the recipe. Put meat in crock pot and cover with sauce. Set to low and walk away. Sometime around 6 hours later check to see if you can pull the bone out. If not, walk away for an hour and come back to check every hour or so. Once you can pull the bone out you can use two forks to shred the meat. Pull the bone out make sure all of the meat is submerged in the sauce and allow it to simmer in the sauce under low heat for another hour or so. Serve with a microwaved sweet potato and salad. If you aren’t strictly primal you can have this on a roll or hot dog bun.
This came out really good. Avoid the fat parts in the pot (it is obvious where they are) and only eat the lean parts. Pork is a lean meat to begin with and this sauce adds nice flavor. You can experiment with adding more chili powder (or switching to cayenne pepper) or onion powder. I will definitely make this again and will probably bottle some for use when I need some (like when I cook london broil this week).
It is nice to have a sauce that has no sugar in it (other than the honey).