It makes my mouth water even writing this recipe. Do yourself a favor and shovel a little slaw and pork onto a yam chip for the perfect bite.
BBQ Pulled Pork
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 favorite gluten free barbecue sauce
Add pork loin and cook on high for 4 hours. (or on low for 8 hours)
If you like your BBQ pork sticky, drain the juices from the slow cooker. Add bbq sauce and with two forks shred and mix the pork.
For a lighter sauce, only add 1/4 cup of BBQ sauce to liquid in slow cooker, shred and serve.
1 cup shredded Cabbage
1/4 cup shredded brussel sprouts (optional)
1/4 cup shredded multicolor organic carrots
4 tbsp BeWELL Ranch
In a large bowl, rinse and drain shredded vegetables.
Drizzle with BeWELL ranch and mix to coat.
Japanese Yam Chips
1 Japanese yam
2 tbsp leaf lard, bacon grease or ghee
Preheat oven to 375 degrees.
Slice Yams to 1/4 inch think.
Place on a baking sheet and dress with leaf lard, mix to coat. (leaf lard roasts vegetables to a crispy and dry)
Bake for 18 minutes, flip and bake for 10 additional minutes.