In my family (and in my husband’s family), there are two sauces for two different types of barbecue. Most everyone knows the vinegar-based Eastern NC BBQ sauce that goes on pulled pork, but we also have a chicken sauce. It’s tomato-based and tangy and it is good good good mopped onto grilled leg quarters until it caramelizes.
I’ve taken our family recipe and converted it to be more keto-friendly. We had this for dinner tonight on pulled chicken that we cooked in our new instant pot. We served it with a keto-friendly coleslaw.
Eastern NC BBQ Chicken Sauce
- 1 ¼ cups reduced sugar ketchup (I use this)
- ½ cup water
- ½ cup apple cider vinegar
- 2 tsp Worcestershire sauce
- 2 tsp sugar-free maple syrup (I use this)
- 1 tsp paprika
- 1 tsp dry mustard
- ¼ tsp chili powder
- ⅛ tsp cayenne pepper
- 1 tsp salt
Mix all ingredients in a saucepan and simmer for 15 minutes. This recipe yields about a pint of sauce and the serving size is two tablespoons. I store it in a mason jar in the fridge. It should keep for a couple of weeks.
Macros per serving are: 14.6 calories, 0.1g fat, 0.1g protein, and 1.33g net carbs. You can see a nutrition label through Cronometer, here.