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This is the closest to that great 'ole Carolina BBQ that I can come up with that isn't loaded with carbs. I use this sauce for all of my BBQing. Some people prefer a sweet tomatoe based sauce...this is mustard and vinegar, it is spicy and twangy and awesome of you are a vinegar & mustard lover.
This is my own recipe that I use at my home. I usually use this immediately with pulled pork from a Boston Butt. YUM!!
1 Cup Prepared Yellow Mustard
1/2 Cup Splenda
1/4 Cup Brown Sugar Splenda
1/2 Cup Apple Cider Vinegar
1/4 Cup White Wine Vinegar
1/4 Cup Water
2 Tbsp Chilli Powder
1 Tsp Black Pepper (Freshly Ground preferred)
1/4 Tsp Cayenne Pepper
1/8 Tsp Texas Pete (Optional)
Mix mustard, spledas, vinegars, water, chilli powder, water, peppers in saucepan and bring to a boil. Turn heat down and simmer for about 20-25 minutes. Stir often. Don't let the sauce burn on the bottom of the pan.
Stir in the soy sauce, butter and liquid smoke and simmer for about 5 more minutes.
I am not sure how long this will keep in the fridge because it never last more than 3 days around my house.
Carbs per serving - include all nutritional information if known: