Low Sugar Barbecue Sauce

I’m a HUGE fan of barbecue.  In 2013 my partner and I went to Memphis and I pretty much ate my weight in barbecue.  The rich, fatty, smoked meat, the sweet sauce, and all the delicious side dishes just make me so happy!  It’s one of my most favorite categories of food, not just because of the taste and variety, but also because the tradition of barbecue in this country is steeped in history and a glorious example of American regional cuisine at its finest.

Traditional barbecue is pretty much out of the question on the State of Slim program. Way, way too much fat and sugar.  When I decided to make some low sugar barbecue sauce and then enjoyed the results on my ridiculously easy Crockpot Shredded Chicken I was actually mad at myself for taking so long to do this.  But after devouring it I knew that I absolutely had to make it again with pork, my favorite meat!

This low sugar barbecue sauce has a BIG flavor; very sweet, very tart and a little bit of kick.  When you follow a healthy diet that’s low in fat, salt and sugar it’s especially important to really be bold with your seasoning so that food tastes good.  A little goes a long way with this one.  I call it “low sugar” because Truvia brown sugar blend does contain some sugar, as do tomatoes.  But it’s much healthier than traditional barbecue sauce, which is usually made with mass quantities of brown sugar and/or molasses.  Enjoy!

Low Sugar Barbecue Sauce

low sugar barbecue sauce

I used this low sugar barbecue sauce to make pulled pork in the Crockpot.

Makes almost 1 quart

1 28-oz. can crushed tomatoes

1 medium onion, chopped

3 cloves of garlic, crushed

1 cup of water

1/2 cup cider vinegar

3 Tb. Dijon mustard

1/4 cup Truvia brown sugar blend (or use another sugar-free product like Splenda to taste)

2 tsp. smoked paprika

2 tsp. ground cumin

2 tsp. chili powder

1 Tb. reduced sodium Tamari or soy sauce

1 Tb. liquid smoke

1 Tb. Chipotle Tabasco

Combine all the ingredients in a heavy, medium sized pot.  Bring to a boil, then reduce the heat to low to maintain a simmer.  Cover the pot and let the sauce simmer until the onion is very tender and the sauce is thickened and reduced, about one hour.  Pour into a blender and CAREFULLY (remove the steam vent from the lid and place a towel over the top) puree until smooth. If you have an immersion blender you can use that, but be careful of splattering the molten hot sauce on yourself.

 

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