3 March, 2017
Giraffe’s Low-Carb Tangy Mustard Barbecue Pork
There’s nothing more hearty and tasty than a tangy, barbecue sauce smothered pork sirloin.
A few years ago, a tenant, from our building, offered us this recipe, which merely used mustard and barbecue sauce as a marinade for our pork. And sure enough, after baking our pork in this sauce, the loin is not only moist and tender, but flavorful.
Although, a bottle of store-bought low-carb barbecue sauce may be used, we enjoy making our sauce from scratch.
We prepared our sauce in a matter of 5 minutes and cooked for an additional 1 hour and 35 minutes. The longer the pork bakes, the more tender the loin.
The ingredients we bought were:
- 2-3 Pounds of Pork Sirloin
- 1 Cup of Sweetener
- 1 Cup of Water
- 1 Cup of Reduced-Sugar Ketchup
- 1 Cup of Yellow Mustard
- 1/2 tsp. Liquid Smoke
- 1 tsp. of Garlic Powder
- 1 tsp. of Onion Powder
- 1 tsp. of Paprika
- 1 tsp. of Worcestershire Sauce
- 2 tsp. of Chili Powder
- 1 Tbsp. Apple Cider Vinegar
Although there are many ingredients, this recipe is actually quite simple to make.
If we were instead, making a low-carb barbecue sauce, we would merely substitute 1 tsp. of yellow mustard for our 1 cup of yellow mustard.
We created a video for our low-carb Old-Fashioned Barbecue Sauce at smokeyandgiraffe.com/blog/2016/08/09/giraffes-old-fashioned-barbeque-sauce/
As we prepare our Mustard Barbecue Sauce, we’ll scoop our sweetener into a measuring cup.
We’ll then, cook our mixture on medium heat for 5 minutes and will simmer for another 10 minutes, while periodically stirring. Once the sauce thickens, we are ready to pour the mixture over our pork.
Next, we’ll pour our sauce over our pork and will bake in the oven for 30 minutes.
After our 30 minutes have passed, we’ll remove our pork from the oven, flip each piece, and will baste our sirloin with the sauce.
While we’re flipping our pork, we’ll drag the sirloin around in the sauce to stir the ingredients a little more.
We’ll place back in the oven for an additional 30 minutes.
At the conclusion of our second 30 minute period, we’ll again remove our pork and flip one more time, repeating the previous step.
We like to continually flip our pork and stir, so that the sirloin remains coated and the sauce does not curdle and burn.
We’ll then bake for an additional 20 minutes (The longer the pork bakes, the more tender the pork.).
Our Tangy Mustard Barbecue Pork is finally ready to be served.
We love the tenderness of the pork combined with the sweetness of the sauce. After eating our pork sirloin, you would swear that this dish was carb-full instead of being low-carb.
Since I was eating solo tonight, I decided to eat 2 and place the other in the refrigerator for later. Well, the pork was so delicious, I ended eating all 3 in one setting.
Hopefully, you’ll have more self-control than I. 😃