Low Fodmap BBQ Pork
A low fodmap IBS safe barbecued pork tenderloin recipe slow cooked to barbecued perfection.
Ingredients
- 1 or 2 pork tenderloin(s)
- 1 cup low fodmap ketchup ( I use Fody Foods)
- 1/4 cup brown sugar
- 2 tbsp apple cider vinegar
- 1 tbsp dijon mustard
- 1 tbsp worcestershire sauce
- 1 tbsp soy sauce
- 1 tsp chili powder (fodmap free)
- 1 tbsp paprika
- sea salt and fresh ground black pepper
Instructions
- Directions:Spice Rubbed for pork:Pat dry the pork loin and rub it all over with kosher salt, freshly ground black pepper and paprika.Browning the pork tenderloinIn a 10" skillet sprayed with cooking spray, brown the pork loin on both sides sealing it on every side while browning. Place the browned pork tenderloin in the slow cooker.Pour barbecue sauce over the tenderloin.Mix together the ketchup, brown sugar, vinegar, mustard, worcestershire, soy sauce, chili powder and pour it over the pork tenderloin that is now in the slow cooker.Set the slow cooker on low for 4 hours. The recipe using pork butt says 8 hours, but I found that at 4 hours, the pork tenderloin meat might already be very tender and ready to shred. If you think the meat is not tender enough to shred with two forks, continue to cook it for maybe 30 to 50 more minutes.When the meat seems tender enough to shred easily, remove it from the slow cooker and rest it on a plate. Shred with a fork and place it in a container. Pour some sauce over it and refrigerate it until serving time. The meat improves over time and if you made it the day before, it will still heat up well and taste divine.