1. Cut the pork roast into 4-inch pieces (optional, but this will help it cook faster and more evenly). Season the pork on all sides with salt and pepper.
2. The following are slow cooker directions: pour water or broth and liquid smoke into the appliance. Place pork inside. Cover and cook on low 8-10 hours or high for 5-6 hours, until the pork is fall-apart tender.
3. Pressure Cooker Directions: For a more concentrated flavor, use 1 cup of water or broth. Add the liquid smoke and pork to an electric pressure cooker. Make sure the lid is secure and set the valve to sealing before cooking on high pressure for 55-60 minutes. After 10 minutes have passed, let the pressure naturally release (or wait until it’s completely released). Use the quick release method for any remaining pressure.
4. Remove the pork from the slow cooker or pressure cooker and set it aside on a plate. Use a fork to shred the meat into pieces, discarding any large chunks of fat. Return the shredded pork to the slow cooker or pressure cooker and add BBQ sauce. Heat through for 5-10 minutes, or keep on warm until ready to serve.
5. Try serving these burgers on buns with extra barbecue sauce for a delicious twist.

1. In a medium saucepan, cook potatoes and vinegar on high until boiling. Then reduce heat to medium-low and let the potatoes simmer until they’re fork tender, which should take about 5-10 minutes. After 30 minutes, remove the potatoes from the vinegar and let them drain before lightly tossing with oil, salt, and pepper.
2. Before cooking, set grill to medium-high. Next, place potatoes in a single layer on the grill and cook until both sides are browned and potatoes are cooked through this should take about 5 minutes per side. Ensure that you’re watching carefully so they don’t burn too much! Finally, before serving sprinkle with salt according to taste.
3. In a large bowl, whisk together yogurt, oil, garlic, thyme oregano, salt pepper and cayenne. Add chicken pieces and toss to coat before covering the mixture and refrigerating it for 3 to 6 hours. In a small bowl whisk together remaining oil, garlic basil and lemon juice before covering it and setting it aside in the fridge until the chicken is done marinating.
4. Take the chicken out of the yogurt marinade, and set the marinade aside. To create your skewers, alternate between threading red pepper, chicken, and onion onto each skewer. Once all skewers are prepared, set them aside.
5. Grill chicken over a medium-high flame, turning one quarter turn every couple of minutes. Grill until chicken is cooked through and then transfer to serving platter. Brush with garlic-basil oil before serving hot.

1. Start by melting butter in a small skillet over medium heat. Then, add chopped onions, garlic and tomato paste. Let the mixture sweat for 5 minutes to soften and sweeten it. Sprinkle sugar on top and remove from heat. Allow the mixture to cool in a bowl for 5 minutes before adding tomato paste mixture, Worcestershire sauce and hot sauce. Stir until everything is combined. Next, add chicken to the bowl then grill seasoning before mixing everything together again to form 4 equal patties patty burgers . Lastly, don’t forget wash up your hands.
2. In a nonstick skillet, heat 1 tablespoon extra-virgin olive oil over medium-high heat. Cook patties 6 minutes on each side.
3. In a bowl, mix together the honey, lemon juice, and olive oil. Add relish, cabbage mix and sliced onions. Season with salt and pepper to taste. Toss the slaw to coat evenly and set it aside.
4. For the best burger eating experience, serve your burgers on bun bottoms topped with slaw and then add the bun top.

1. For each breast, place a sage leaf and wrap in pancetta. elongate the wrapped breasts on a skewer, lightly spraying both sides with canola spray. Finally, sprinkle kibbled black pepper over the top.
2. Cook on a hot barbecue for about 2-3 minutes per side. Serve immediately afterwards.

1. Set your broiler to high and wait until the rack is 6 inches from the heating element. Cover the ribs in salt and pepper, then set them on a foil-lined baking sheet with their bone facing up. After 5 minutes have passed, flip the ribs over and leave them for another 5 minutes.
2. In a slow cooker, layer the ribs in a single layer. I lay them on their side to cram them all in the pot. In a blender, puree the pear, coconut aminos, garlic, scallions, ginger, fish sauce and vinegar until smooth. Pour the sauce evenly over the ribs and add chicken broth to the pot.
3. After putting the lid on, set your slow cooker to low and leave the ribs stewing for 9-11 hours.
4. After the ribs have cooked thoroughly, remove them from the slow cooker and place them on a serving platter. Let the braising liquid settle for 5 minutes so that you can ladle off the fat if desired. Adjust the seasoning with salt and pepper, then pour sauce over the ribs before serving. (Or, alternatively, refrigerate overnight and scrape off any solidified fat on top before reheating.)
5. For an extra zing, top with freshly chopped cilantro and serve the remainder of the sauce on.

1. Gather all ingredients and mix them inside a large, plastic, zipper-top bag or large mixing bowl.
2. Be sure to coat the carrots evenly with oil and spices before cooking.
3. For this recipe, you will need a sheet of aluminum foil large enough to fit your carrots. Simply place the Aluminum foil on top of the BBQ grill before adding your carrots in a single layer. If using a barbecue skillet or cast-iron skillet, there is no need for additional aluminum foil. After ensuring that all the carrots are evenly Spread out, close lid and allow to cook for approximately 30 minutes while stirring occasionally with BBQ tongs; until soft and easily pierced with folk.

1. Cut your tofu into ½-inch thick slices, then cut each slice into quarters.
2. Gently pour barbecue sauce into an 8-inch square baking dish. Add tofu to the dish and toss until coated in the sauce. Let sit for 1 hour (or more), flipping occasionally so every side is marinated.
3. Preheat your oven to 400 degrees. While the oven is heating up, take a rimmed baking sheet and spray it with oil or cooking spray. To prepare the tofu, first place it on the baking sheet (do not discard barbecue sauce!), and then bake for 20 minutes.
4. Once those 20 minutes are up, turn the tofu over so that all sides can cook evenly, and brush additional barbecue sauce onto it. Bake for an extra 20 minutes or until you see that the tofu has started to brown around its edges; this usually takes about 20 more minutes. When everything is finished cooking, toss tofu in remaining barbecue sauce before serving hot!

For the BBQ sauce:

1. In a small saucepan, mix all the ingredients together until combined and smooth. Then, cook over medium heat until reduced by 1/3, which should take 15 to 20 minutes.

For the chicken or steak:

1. Place a grill pan over medium heat or preheat a gas or charcoal grill. Season the meat with salt and pepper, then lightly coat it with some of the BBQ sauce using a pastry brush. Place the meat on the grill, and place the remaining BBQ sauce in a small saucepan over low heat or on the edge of your gas or charcoal grill to let it gently simmer.
2. Depending on the thickness of your chicken, cook it for approximately 8 minutes per side. For steaks, begin cooking them for 4 minutes each side and use a meat thermometer to check if they have reached the desired temperature. 120 degrees F is rare, 135 degrees F is medium (about 6 minutes per side), 155 degrees F is well done (about 9 minutes per stage). Remember to regularly brush the BBQ sauce onto the meat every few minutes! After grilling simmer meats for 5 minutes off of the grill before serving with heated BBQ sauce on top or in a dipping bowl on the table.
3. You can also bake the chicken in the oven. First, preheat it to 375 degrees Fahrenheit. Then, put the chicken in a baking dish with its skin side up and Bake for 25 minutes. Take the dish out of the oven and cover the top of the chicken with BBQ sauce. Put it back in the oven for 15 more minutes so that everything is cooked evenly throughout

1. In a pan, add olive oil, one pack of FRESH GROUND CHICKEN, garlic powder and smoked paprika. Cook until browned then stir in BBQ sauce until warm.
2. It’s slaw time! Dice up some colorful vegetables like cabbage and cilantro, and grate some carrots.
3. In a bowl, mix salt, mayo, and lime juice. Afterwards, add the cut veggies and stir until coated.
4. Fill a small taco tortilla with ground chicken, top it off with slaw, and finish it with fresh lime juice

1. To make the tzatziki, grate your cucumber into large pieces. Then, take the grated cucumber and squeeze out its juice over a clean sink or bowl.
2. In a medium bowl, combine the cucumber with the remaining tzatziki ingredients. Season to taste with sugar and/or salt. Cover and refrigerate until ready to serve.
3. In a small bowl, mix feta and chopped parsley. Set this mixture aside for the lamb burgers. In a large bowl, take the remaining ingredients and slightly combine them using your clean hands. Try not to over-mix the burger mixture, as it will make them less tender when cooked.
4. Separate the dough into four sections. Roll each section into a ball and then press your thumb down to create an indent in the center.
5. Use a heaped tablespoon of the feta/parsley mixture to stuff the hole.
6. Use your hands to seal the hole.
7. With lightly cupped hands, form the beef into a patty. Make sure to repeat this step until you have 4 patties total.
8. Grill each patty for about 7-8 minutes before flipping them over just once to cook evenly. If you’re using a griddle, first brush olive oil on the hot surface so your burgers don’t stick. Cook on medium-high heat for 8-10 minutes total.
9. After the patties have cooked, let them sit for a minute or two before adding to your burger roll along with tzatziki, baby spinach and red onion.