Labor Day weekend means three things:
College football season
Fun in the sun
And backyard barbecues!
As the summer days wind down (on the calendar at least…it’s still hot here in Austin, Texas), you gotta go out with a bang (BBQ of course).
However, while I love BBQ, sometimes it doesn’t love me back. I’m talking tomatoes.
Tomatoes are part of the “nightshade family” (along with peppers and eggplants).
Nightshades contain lectins—the special sugar-binding proteins (“steel armor”) on the outside of plants that protect them against weather and predators in the wild.
When consumed, these lectins can wreak havoc on your gut (difficult to digest).
Not all lectins are problematic.
However, for some people—especially those with a leaky gut or autoimmune conditions—they can cause an inflammatory response
I am one of those people.
And so, once again, while I do love BBQ, unfortunately, it does not always love my (gut) back.
You’ve gotta try my favorite pulled pork (or chicken) recipe below this week (plus bonus: Avocado Slaw and Carrot Fries to round out the meal).
Pulled Pork with Sweet & Tangy BBQ Sauce (AIP)
- 3-4 lbs. Pork Roast or Chicken Breast
- 2 cups chicken or vegetable broth
- 2 tbsp apple cider vinegar
- 1 cup chopped strawberries
- 1 tbsp. coconut aminos
- 1 tbsp. coconut oil or bacon grease
- 1 tsp onion powder or 1 cup yellow onion, diced
- 1 cup carrots, diced
- 1 tsp. ground cinnamon
- 1 tbsp. pure maple syrup (optional—but sweetens)
- sea salt, to taste
For sauce: In a saucepan, add maple syrup, vinegar, coconut aminos, cinnamon, onions, carrots, strawberries and coconut oil or bacon fat. Bring to boil, stir and lower to a simmer. Add sea salt, stir. Simmer on low for about 20 minutes more, until onions and carrots are tender Transfer to blender and blend on high until smooth. Transfer back to saucepan and bring to low simmer and cook for about 5-10 more minutes. Will keep in fridge up to 5 days.
For meat: Place meat and broth into a crockpot. Cook on low for 6-8 hours or on high for 4-6 hours, until no longer pink in middle and easily shredded with fork.
- 1 small head of cabbage or bag of cabbage, shredded
- 2 avocados, ripe
- 1 tbsp. extra virgin olive oil
- 1 teaspoon lime juice
- 1 teaspoon lemon juice
- sea salt & pepper, to taste
Whip out a high-speed blender or food processor, and add all your ingredients for the slaw (other than cabbage) and pulse until smooth. Mix avocado mix into slaw.
- 1 lb. fresh carrots
- 1 tbsp. avocado oil, coconut oil or extra virgin oil
- sea salt, to taste
- Preheat oven to 450-degrees.
- Peel carrots into thick slices or cut into strips.
- Toss slices with oil and salt.
- Bake on a parchment lined baking sheet for 10-12 minutes, or until desired crispiness.
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