Being almost Texan (Dad was Texan, I’m Texan by marriage and have lived here 46 years now), they might lynch me from the nearest tree if I uttered aloud that I don’t much like traditional Texas tomato-based BBQ sauce on my smoked pork. Oh, don’t get me wrong, I can eat it, and even enjoy it, but my North Carolina side prefers grilled pork just heavily smoked with butter/vinegar sauce with a little spice added. It’s much richer to me that way. Although the specific spices I might throw into the melted butter will vary, depending on my mood, the following recipe reflects the most frequent candidates. After all, as far as I’m concerned, it’s not the spices but the butter that’s really in the (flavor) driver’s seat here.
Of course, you can use any cut of pork for this, but I used some pork “grilling strips” my husband brought home from the store last week, which were cut from a large pork Boston butt according to the label. Only my husband, God love him, can be sent to the store for a Boston Butt and come home with a cut of pork I never EVER heard of. But pig is pig and it’s ALL good smoked, non? And boy, did this come out really good! The leftover meat is great reheated the next day, too! This recipe is suitable for Atkins Induction if you omit the wine. This sauce is equally good for grilling seafood and beef.
4 T. unsalted butter
¼ c. diet ginger ale [optional]
2 T. white wine (omit if on Induction)
1 tsp. red wine vinegar
1 T. Steviva (or honey)
Pinch each salt, black pepper, cayenne pepper, dill seed
1 tsp. each minced dehydrated onion and minced dehydrated garlic
½ tsp. ginger root, minced
1 tsp. tomato paste (optional, but calculated below)
DIRECTIONS: Melt butter over low heat in saucepan. Add all other listed ingredients. Baste meat several times while you grill over hot coals. Serve with your favorite sides. I love mine with my Chipotle “Sweet Potatoes” http://buttoni.wordpress.com/2009/09/29/chipotle-sweet-potatoes/ and a green vegetable or salad.
NUTRITIONAL INFO: Numbers below are for the sauce alone and not whatever meat you use this on. Recipe makes enough sauce to baste 1½ lb. meat several times during cooking. Makes approximately 5 servings, each containing:
9.24 g fat
.94 g carbs, .1 g fiber, .84 g NET CARBS
.2 g protein
36 mg sodium
24 mg potassium