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

Directions

1. Add pork loin 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. Add bbq sauce and with two forks shred and mix the pork.

3. For a lighter sauce, only add 1/4 cup of BBQ sauce to liquid in slow cooker, shred and serve.

Ranch Slaw 

• 1 cup shredded Cabbage

• 1/4 cup shredded brussels sprouts (optional)

• 1/4 cup shredded multicolor organic carrots

• 4 tbsp BeWELL Ranch or Primal Kitchen ranch

1. In a large bowl, rinse and drain shredded vegetables.

2. Drizzle with BeWELL ranch and mix to coat.

Japanese Yam Chips 

• 1 Japanese yam

• 2 tbsp leaf lard, bacon grease or ghee

1. Preheat oven to 375 degrees.

   1. Slice Yams to 1/4 inch think.

   2. Place on a baking sheet and dress with leaf lard, mix to coat. (leaf lard roasts vegetables to a crispy and dry)

   3. Bake for 18 minutes, flip and bake for 10 additional minutes.