This sauce is so tangy and delicious! This is great on phase 2 when you need a different change of pace!
This sauce is not a sweet sauce, like a Memphis BBQ Sauce. Feel free to adjust the spice to make it more or less spicy. You can make it more sweet or less sweet. Use smoked paprika for a smoky hint.
Carolina Pulled Pork or Chicken
½ cup prepared yellow mustard- any brand that is compliant
¾ cup apple cider vinegar
¼ cup water
1 ½ tsp black pepper
2 tsp paprika
2 tsp mild chili powder
¼ tsp salt
½ cup xylitol or 2-3T powder stevia
2 tsp tamari (FMD only- skip this for Metabolism Revolution)
½ tsp cayenne (if you like it hot)
Whisk everything together in sauce pan and simmer on medium heat for 5 minutes. Cool and store in jar in fridge for up to 2 weeks. This sauce tastes better the next day.
8 standard servings
2lbs pork loin or tenderloin (phase appropriate) – can also use chicken breast
1 tsp salt
1 tsp black pepper
2T apple cider vinegar
Put the pork into a crock pot or Dutch oven. Pour vinegar over and sprinkle with salt and pepper. Cook on low 6-8 hours, or high 4-6 hours in crock pot or at 250 degrees in oven for 6-8 hours.
When pork is done, shred with fork and pour some warmed Carolina sauce over. Serve on sprouted wheat bun in phases 1 or 3, in romaine leaves in p2, along with some hot steamed veggies.