Dinner, Food
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The Best BBQ Sauce with Pulled Pork & Potatoes

Who doesn’t love a good BBQ sauce? Nobody I know. Dan and I had a hell of a time finding a good barbecue sauce free of refined or fake sugars at the grocery store though. He bought one once that was labeled sugar free and was so excited to try it only to find out it had Splenda in it. Gross. After that, he just decided to make his own.

We generally make our pulled pork in the slow cooker because it’s so freakin easy, but you can make it on the actual BBQ if you’re fancy like that.

This is a great meal to make ahead of time on the weekend and eat for a few days throughout the week. It reheats nicely.


+Slow Cooker Pulled Pork

2 lb pork butt
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp smoked paprika
splash of natural liquid smoke
salt and pepper
1/2 cup beer
1 tbsp honey


Marinade: Rub the pork with the garlic and onion powder, smoked paprika, salt, pepper, and honey. Pour the beer into a large airtight bag, place the pork inside, and seal. Make sure the liquid covers the pork. Bonus points if you use a vacuum sealer. It really seals in the flavor. But if you don’t have one it’s totally fine without. Put that in the fridge to marinate overnight for best results. If you can’t do overnight, do at least 30 mins. in the fridge.

When you’re ready to cook:

  1. Pour 3/4 cup water and 1/4 cup apple cider vinegar into the slow cooker. Add another splash of apple cider vinegar for good measure.
  2. Place the pork (fat side down) in the slow cooker. Cook on low for 8 hours. As much as you want to peek, don’t lift the lid until it’s done. I read somewhere that every time you lift the lid you should add another 30 mins. to your cook time. We don’t want that.
  3. Once 8 hours have passed, remove the lid and admire your prize.
  4. Shred the pork in the crock pot. Remove the shredded pork and place in a bowl.
  5. Serve as you wish.
    You can serve it on a sugar-free hamburger bun (if you can find some) with some BBQ sauce, but if you can’t find any sugar-free buns, this pulled pork is honestly amazing on it’s own with just some BBQ sauce on top. That’s how I prefer it. You could also make pulled pork tacos on corn tortillas for an easy no-refined-sugar meal.

+BBQ Sauce

1 14.5 oz can of diced tomatoes
2 tbsp natural liquid smoke
2 tbsp organic tamari sauce, coconut aminos, OR low sodium soy sauce with no added sugars
1/2 tsp onion powder
1 tsp garlic powder
1/2 tsp salt
1/2 cup organic apple cider vinegar
1/3 cup honey (sounds like a lot but you aren’t eating it all at once)
2 tbsp smoked paprika
1/4 tsp chili powder
1/4 tsp cayenne*
1/2 tsp chipotle sauce*
*You can omit these if you can’t take the heat


  1. Pour diced tomatoes into a pan and let them cook at medium heat for 5-10 minutes to soften them up.
  2. Add all other ingredients and stir.
  3. Bring to a boil then reduce heat and stir once more.
  4. Pour into a blender and blend until smooth, or if you have an emulsion blender, use that instead.

If you’re into making sauces, soups, mashed potatoes, etc. I highly recommend purchasing an emulsion blender. We use ours all the time and you can get one for like $20 at Target or Amazon. Well worth it to not have to clean a blender.

This sauce recipe makes a pretty big batch, but we put whatever leftover sauce we don’t plan on using that week into an airtight bag and put it in the freezer for later use. When you’re ready to use it next, just pop it in the fridge the night before to thaw. It’s great on chicken, too.

This BBQ sauce is seriously so good you will want to put it on everything.

+Potato Wedges

3 russet potatoes
About 2 tbsp olive oil
1/2 tbsp salt, pepper, garlic powder, smoked paprika, and chili powder


  1. Preheat over to 425 degrees Fahrenheit.
  2. Clean and cut each potato in half long ways then cut into wedges. Don’t remove the skin.
  3. Place potato wedges into a bowl and toss in olive oil. Add a little more oil if needed until all of the potato wedges are lightly coated in oil.
  4. Add the rest of the ingredients to the bowl, and toss.
  5. Lay the seasoned wedges on a foil-lined baking sheet and bake for about 25 mins.*, flipping the wedges at the halfway point.

*Total cook time will vary depending on thickness of wedges.

Hope you enjoy this easy, healthy dinner idea! If you try the recipe, let me know what you think or any changes you made in the comments below.

1 Comment

  1. Pingback: Sugarless Cinco de Mayo | Sarah Likes Food

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