In the winter, I make some sort of roast once per week. My favorite is a nice pork roast with BBQ sauce, served over a sweet potato and topped with coleslaw.
Since this sauce uses dates rather than honey, it is not only Paleo, but also Whole30 Compliant. You could also use a bit of unsweetened apple sauce in place of the dates.
This sauce does have a bit of a kick to it with the cayenne. If you like spice, you can definitely add more!
Tangy Paleo and Whole30 BBQ Sauce
- 1.5 cups (14.5 oz can) strained or pureed tomatoes
- 1 6oz can tomato paste
- 1/3 cup apple cider vinegar
- 2 Tbsp Dijon mustard
- 2 Tbsp balsamic vinegar
- 5 dates, pitted
- 1/2 c water
- 1 tsp pink Himalayan sea salt
- 1 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp cayenne pepper
- 1/2 tsp onion powder
- 1/2 tsp black pepper
- 1/2 tsp dry mustard
- 1/4 tsp cinnamon
- Place the dates and 1/2 cup of water in a small sauce pan and bring to a boil. Boil for 1 minute or until the dates are soft. Reserve the water for later use.
- In a food processor or blender, add the tomato puree, tomato paste, apple cider vinegar, Dijon mustard, balsamic vinegar and boiled dates. Blend/puree for 2-3 minutes or until smooth.
- Pour the mixture into a medium saucepan and add all of the seasonings.
- Bring to a boil, stirring frequently. Once the mixture is bubbling, reduce to low heat. Add 1-2 Tbsp of the reserved date water until the sauce is at a consistency you like (I typically end up using the full 1/2 cup).
- Simmer the mixture on low for 20 minutes. Let cool completely before pouring in to a medium-sized mason jar. Store in the fridge for up to a week.
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