Shredded BBQ Pork with Ranch Slaw and Yam Chips


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


  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.