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Three Little Pigs Kansas City Sweet BBQ Sauce - 19.1 oz.

Three Little Pigs Kansas City Sweet BBQ Sauce - 19.1 oz.
Three Little Pigs Kansas City Sweet BBQ Sauce - 19.1 oz.

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Quantity in Stock:21

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Item Number: OW85500


Delivering on a promise made by the aroma, this sauce starts out like a spoonful of sugar. It has the tongue coating consistency of corn syrup, but the flavor doesn’t follow suit. There’s a molasses depth behind the sugar, and a bright and fruity tomato ketchup base. These three upfront flavors begin to mingle with a tart vinegar after a few seconds on the tongue. Things get more complex as Worcestershire makes an appearance, quickly followed by garlic and onion, adding extra bite and texture. Finally, a nice heat rounds thing out right at the end, but the sugar never really backs down, making the final aftertaste one that’s primarily sweet and sugary, with a little tanginess still remaining.


Ketchup (Tomato Concentrate, High Fructose Corn Syrup, Vinegar, Corn Syrup, Salt, Onion Powder, Spice, Natural Flavors), Onion, Brown Sugar, Apple Cider Vinegar, Garlic, Worcestershire Sauce (Distilled Vinegar, Molasses, Corn Syrup, Water, Salt, Carmel Color, Garlic Powder, Sugar, Spices, Anchovies, Tamarind and Natural Flavor), Butter, Spices, Natural Smoke Flavor, Contains Anchovies.

Size - 19.1 oz.

The Best Smoked Pork Tenderloin Recipe


  • 2 lb Pork Tenderloin
  • 6 slices of Bacon
  • 1 Bottle Three Little Pig's Kansas City Sweet BBQ Sauce
  • 1 Bottle Pig's Ass Memphis Style Rub
  • 1 lb Brown Sugar
  • 1 ½ tsp ground Ginger


  • Mix sauce and 3 oz (1/2 bottle) of Pig's Ass Memphis Style Rub together.
  • Generously cover trimmed pork tenderloin with the sauce mixture, retaining the extra sauce for later.
  • Wrap the bacon strips around the tenderloins
  • Combine remaining 3 oz of Pig's Ass Memphis Style Rub, brown sugar and ginger in a reclosable 1 gal plastic bag.
  • Pack the tenderloins in the mixture and refrigerate in the bag overnight.
  • Remove the tenderloins from the bag, and place on a smoker pre-heated to 250 degrees.
  • Remove from smoker when pork reaches 155 degrees internally, and let rest for 10 minutes.
  • Heat the retained sauce mixture and serve with the sliced tenderloin.

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