Celiac.com 10/01/2013 - When I want the joys of barbecued pork, but don't have the time or the inclination to labor too long, or to hard, I whip up these little puppies.

Photo: CC--Keith WilliamsonJust cube some pork tenderloin, or some thick pork chops, skewer, and mop with you favorite gluten-free barbecue sauce.

If you have a little extra time, you can make extra sauce and marinate before grilling. Serve with baked beans, greens, and rice for a quick, southern-style barbecue fix.

Ingredients:

  • 1 pound pork loin or pork tenderloin, cubed
  • 1½ cups prepared yellow or brown mustard
  • ½ cup cider vinegar
  • ¼ cup balsamic vinegar
  • ½ cup brown sugar
  • 2 tablespoons butter
  • 1½ tablespoon Worcestershire sauce
  • 1 tablespoon lemon juice
  • 1 tablespoon liquid smoke (I use Colgin)
  • 1 teaspoon cayenne
  • ½ tsp cayenne pepper
  • ½ teaspoon white pepper

Directions:
Make sure your ingredients are gluten-free. I use brown mustard made with cider vinegar, and I use cider and balsamic for this recipe.

Mix all ingredients except meat together in a pot and simmer over a low heat for 30 minutes.

Marinate cubed pork loin in ⅓ of the barbecue sauce for at least 1 hour, preferably overnight.

Skewer cubed pork loin and grill, mopping with ⅓ or less of the barbecue sauce. Serve with the remaining sauce.

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