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.
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.
- 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
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 â…“ of the barbecue sauce for at least 1 hour, preferably overnight.
Skewer cubed pork loin and grill, mopping with â…“ or less of the barbecue sauce. Serve with the remaining sauce.