- 3 lbs boneless pork loin, trimmed of all excess fat
- ¼ cup Bragg Organic Raw Unfiltered Apple Cider Vinegar
- 1 tsp garlic powder
- 1 tsp dry mustard
- pinch of salt
- 1 cup Hot Mamas BBQ Sauce, your favourite flavour
Lightly grease the slow cooker with olive oil or olive oil spray. Place the pork loin roast in the slow cooker and season with vinegar and spices. Cook on high for at least six hours. Remove liquid, reserving about half, and shred the pork thoroughly using two forks. Return the shredded pork to the slow cooker and add the BBQ sauce and reserved liquid. Cook for about one more hour. Serve with shredded cabbage, carrot, and onion combined with Walden Farms Coleslaw Dressing , or serve inside a Julian Bakery Paleo Gluten Free Wrap with shredded lettuce, tomato, and sour cream.
This spicy twist on bacon and eggs is the perfect way to start your weekend (not to mention the ultimate hangover cure).
NB: This is just my recipe minus the refried beans.
- 4 tortillas
- cooking oil
- 4 eggs
- 4 slices Canadian bacon
- 1 cup Pepper Jack cheese, shredded
- ½ cup Desert Pepper Salsa, desired spiciness
- sour cream, optional
Lightly coat a pan with cooking oil and toast tortillas until firm, about one minute on each side, and set tortillas aside. Fry eggs sunny side up or over easy, and try to keep yolks runny. Fry Canadian bacon until crispy. On a plate, place one tortilla and one slice of bacon, and add one egg on top. Cover eggs in salsa, shredded cheese, and a dollop of sour cream, if using.