Low Carb Carolina BBQ Sauce
Ya’ll know I am a Carolina girl and one thing is for sure, if you think of the low country, you think of the slow and low BBQ. Again, with my allergies, I’ve had to eliminate cane sugar and black pepper but still needed to have my favorite sauce. Ya’ll this is so dang good, you’ll want to put it on everything! I even use it as a dressing. But it’s great on jackfruit, steaks, burgers, chicken, pork, and even seafood!!
Carolina BBQ flavors are more vinegary, so they hold up well on protein and veggies really well! And this recipe is 1g of sugar per serving!!!
Oh and it takes less than 30 minutes to make and stores for a month in an air tight glass jar! You know how us southerners love our mason jars!
Serving Size: 6
Here’s what you’ll need:
1 c. Yellow mustard
1/2 c. Swerve. or any sweetener)
1/2 c. Apple cider vinegar
1/4 c. Orange juice, freshly squeezed is best (not concentrate)
2. TBSP Chili powder
1/2 tsp. cayenne
1/2 tsp of Tamari or soy sauce
1/4 tsp. Cinnamon
1/2 TBSP Liquid smoke
a pinch of salt
In a saucepan over medium heat, stir together the mustard, honey, cider vinegar, chili powder, cinnamon and cayenne pepper. Simmer for 15 minutes.
Stir in the orange juice, soy sauce and liquid smoke; simmer for 10 more minutes. Add pinch of salt at the end, stir. Cool completely, and refrigerate overnight to blend flavors before using.
Store in an airtight glass container. Refrigerate. Will store for up to a month.