Pulled Barbecue Bison and Paleo Coleslaw
One of the meals I’ve been wanting to try is pulled pork, but since this week bison meat was on sale, I decided to create a pulled barbeque bison meal.
I love bison meat. I’ve definitely been leaning more vegetarian lately (which my body has been LOVING), but every once in a while I need some red meat. My ethical stance toward meat (and all animal products) is that there should be no antibiotics or growth hormones used by the animal or in production, and that animals should be humanely treated and raised. The best way to determine this is either by going for organic, grass-fed or pasture-raised products, or looking for the American “Humane Raised Certified” label. Ranchers who raise bison in the USA are required by law to follow strict humane practices, including grass-fed practices, and territory allowances. Bison are allowed plenty of space to roam and graze. Which makes bison one of my favorite meats!
2. Because bison are protected animals. By law, these gentle giants of the prairie are only allowed to be raised on an open-range and fed grass or hay (some until slaughter time) One thing you do need to be careful about is that some bison meats are corn finished, so always read the label! If you have any doubts, when you cook your meat the fat should be yellow (grass-fed) not white (corn finished). Grass-fed meat contains a heart-healthy cholesterol, where corn-fed does not.
Pulled Barbecue Bison
1 lb chuck bison steak
1 red onion
2 tablespoons melted coconut oil
1 cup water
1/4 cup BBQ Sauce (I use Annie’s)
Place large onion slices in the bottom of your crockpot and place the chuck steak on top of them. Pour water, oil, and BBQ sauce over the steak. Set to high and cook for 6-8 hours.
1/2 red cabbage
1/2 green cabbage
3 large carrots
1 lemon, squeezed
3 tbs raw honey
2 tbs olive oil (or avocado oil)
Thinly slice cabbage and carrots in a food processor or by hand. Place in a large mixing bowl and mix evenly. Drizzle lemon and honey over the vegetables and stir.
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