Jefferson Adams is a freelance writer living in San Francisco. He has covered Health News for http://Examiner.com, and provided health and medical content for http://Sharecare.com. His work has appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate, among others.
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.
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.
Just 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.
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.