In the South BBQ is something you eat not something you do. A cookout is when you grill out and have friends over for a meal. BBQ is typically beef, pork or chicken cooked over low heat for a long time. Side dishes eaten with BBQ normally include a corn dish, a bean dish, cole slaw and a vegetable dish. Dessert is usually a cobbler of some sort.
Our town has some of the best BBQ restaurants that unfortunately have nothing for this Gluten Free girl but I like to roll my window down as I drive by and smell the meat cooking! A key component to good BBQ is the sauce! My favorite is Bone Suckin’ Sauce. It is a nice balance of vinegar and ketchup. I also love that it is a local company but you can order it online.
My method to create good BBQ is to use my crock pot! This recipe is for pork tenderloin but you could use other cuts of meat if you prefer. I imagine pork shoulder would be great with this if you had a big enough crock pot!
BBQ Pork Tenderloin
What You Need:
2-3 lb pork tenderloin
1/2 cup of BBQ sauce – I use Bone Suckin’ Sauce
1 1/4 cup of water
2 tbsp of a good spice rub – I use Hope from Virtuous Living
2 tbsp butter
How to Make It:
In a skillet over high heat melt the butter. Generously apply the spice rub to your pork on all sides. Put the seasoned pork in the skillet and brown on each side for 3 minutes. Put the pork into the crock pot and cover with the water and BBQ sauce. Cook on low for 8 hours.
When its done slice or shred the pork and serve with the sauce from the crock pot!
For my corn dish I decided to make bacon cheddar cornbread! What compliments a pork dish better than more pork right?!
Bacon Cheddar Cornbread
What You Need:
2 cups of GF cornbread mix – I used Palmetto Farms Corn Pancake Mix
1 1/2 cups milk
2 eggs
2 tbsp cooked bacon pieces
1/2 cup shredded sharp cheddar cheese
How to Make It:
Heat oven to 400 degrees. Grease your baking dish. Mix together milk and eggs. Slowly add in cornbread mix, cheese and bacon. Pour into greased baking dish. Bake for 30 minutes.
I also served the meal with a Zucchini and Squash casserole adapted from Spoonful At A Time’s recipe and GF mac-n-cheese to make the kids happy.
This a great meal for family gatherings like a cookout or covered dish.
Enjoy!
This post is part of FrannyCakes
This post linked to Gluten Free Fridays
Saw your pic and was like hey, that looks familiar š Thanks for the link love! Your cornbread looks fantastic, esp love the idea I just saw on instagram where you toasted it and added syrup – going to make this very soon!!
You are welcome for the link love! I use your recipe a lot!
Low and Slow! š Awesome! Thanks for linking up at our Gluten Free Fridays party! I pinned your entry to our Gluten Free Fridays board on Pinterest! š
Can’t wait to see what you are bringing to the party this week! We have another GREAT giveaway!
Cindy from vegetarianmamma.com
I know pig isn’t your thing so thanks for the love!
The succulent pork looks amazing, but the bacon + cheddar cornbread steals my heart. Yum. š
Thanks for participating! This looks delicious!
Mary Fran! So honored to be part of the GF BBQ!!!
You had me at Bone Suckin’ sauce. I put it on everything!
It does go so well on everything! We just rain out so I need to get some more!
Just stumbled across your blog and fell in love with the recipes. For our BBQ we use country rub cuts in the slow cooker with some beef broth. All day low and slow!