Shredded BBQ Pork with Ranch Slaw and Yam Chips

Shredded BBQ Pork with Ranch Slaw and Yam Chips

This slow cooker staple comes together with tons of flavor and texture. In reality, it’s unfussy and made with a handful of common ingredients.

I love throwing this dinner in the slow cooker earlier in the day when I know we’ll be having friends or family over for dinner. Or, I make it at the start of a busy week to have leftovers that last. Even the slaw holds well!

True to me, I kept this recipe Fab Four style – protein, fat, fiber and greens – to ensure not only a delicious dinner for my family, but one that would promote blood sugar balance and keep us feeling full for hours. Pork loin for the protein. Lard, grease or ghee from the yam chips and ranch dressing for the fat. The colorful slaw hits fiber and greens.

You don’t have to diet. You don’t have to count calories or measure out macros on your plate. The Fab Four allows you to eat how you love, but do it in a way that ensures nourishment, satiety and blood sugar stability. Never about deprivation over here. I want you to think more about what you’re putting on your plate than what you “can’t.” Hit your Fab Four at every meal and forget about the diet box forever!

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  • Prep Time

    10 minutes

  • Total Time

    4 hours 45 minutes

  • Servings


  • Freezer Friendly



  • 1 pork loin
  • 1 tbsp paprika
  • 1 tbsp cumin
  • 1 tsp cayenne pepper (optional)
  • 1 tbsp organic maple syrup
  • 1 cup organic chicken or vegetable broth
  • 1/2 cup Primal Kitchen Barbecue Sauce

Ranch Slaw:

Japanese Yam Chips:

  • 1 Japanese yam
  • 2 tbsp leaf lard*, bacon grease, or ghee

*Leaf lard is a special type of lard that comes from a leaf-shaped portion of fat around a pig's kidneys.


BBQ Pulled Pork:

  1. Add pork loin to a slow cooker and cook on high for 4 hours or on low for 8 hours.
  2. If you like your BBQ pork sticky, drain the juices from the slow cooker before adding the BBQ sauce. Add BBQ sauce to the slow cooker, then with two forks shred and mix the pork. Tip: For a lighter sauce, only add 1/4 cup of BBQ sauce to liquid in slow cooker, shred and serve.

Ranch Slaw:

  1. In a large bowl, rinse and drain shredded vegetables.
  2. Drizzle with ranch dressing and mix to coat.

Japanese Yam Chips:

  1. Preheat oven to 375 degrees.
  2. Slice yams to 1/4 inch think.
  3. Place on a baking sheet and dress with lard, mix to coat.
  4. Bake the yams for 18 minutes, flip and bake for 10 additional minutes.
  5. To plate, add the ranch slaw as your base, then top with BBQ pulled pork, and serve yams on the side.