For Honey BBQ sauce, whisk together (can also use a blender): 7 ½ oz strained (or pureed) tomatoes, 1-1½ T chili powder, 2 T apple cider vinegar, ¼ c honey, S&P (~1/8tsp salt)
Thinly slice ½ red onion.
In a slow cooker, place sliced red onion. Top with 2# boneless pork roast and cover with BBQ sauce (reserve ¼-½ cup for dipping).
Cook on low for 7-8 hours or high for 4-6 hours.
Shred or “pull” pork with 2 forks. Serve w/ extra BBQ sauce.
For the Biscuits:
Preheat oven to 350 F.
In a large bowl, whisk 2 room temp eggs. Stir in 2 ½ cups almond flour, 1 tsp baking soda and ½ tsp salt.
Stir in ¼ cup coconut oil until well combined (oil should be liquid, if it’s not liquid, melt and cool as it shouldn’t be “hot”).
Drop by 1 T onto baking sheet brushed with oil. Bake for 13-15 minutes. Yields ~20 biscuits.
For the Coleslaw:
Whisk together ½ cup olive oil, 2 T apple cider vinegar, 1 tsp honey and S&P.
Toss together with 1 bag of coleslaw mix or chopped cabbage.