Lean Pulled Pork Sliders with Tangy Slaw

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lean Pulled Pork Sliders with Tangy Slaw

YOUR SOLIN GENERATED RECIPE

Lean Pulled Pork Sliders with Tangy Slaw

Savor these mini sliders featuring tender, slow-cooked lean pork pulled into succulent bites, nested in a whole wheat bun and topped with a bright, tangy slaw that adds a perfect crunch. This balanced dish is ideal for a wholesome lunch or dinner, marrying savory pork with a refreshing, lightly dressed cabbage slaw.

Try 7 days free, then $12.99 / mo.

NUTRITION

351kcal
Protein
40.5g
Fat
5.2g
Carbs
38.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Pork Tenderloin

1 Whole Wheat Slider Bun

1 tbsp BBQ Sauce

1/2 cup shredded Red Cabbage

1/4 cup shredded Carrot

2 tbsp Non-fat Greek Yogurt

1/2 tsp Apple Cider Vinegar

1/2 tsp Garlic Powder

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 300°F.

  • 2

    Season the pork tenderloin with garlic powder, salt, and pepper. Place it in a baking dish with a splash of water and cover tightly with foil.

  • 3

    Slow-roast the pork in the oven for 2-2.5 hours until tender and easy to pull apart.

  • 4

    Once cooked, shred the pork using two forks and mix in the BBQ sauce.

  • 5

    In a bowl, combine the shredded red cabbage and carrot with Greek yogurt, apple cider vinegar, a pinch of salt, and pepper to create the tangy slaw.

  • 6

    Lightly toast the whole wheat slider bun if desired, then layer the pulled pork and top generously with the tangy slaw.

  • 7

    Serve immediately and enjoy your balanced, flavorful meal.

Lean Pulled Pork Sliders with Tangy Slaw

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lean Pulled Pork Sliders with Tangy Slaw

YOUR SOLIN GENERATED RECIPE

Lean Pulled Pork Sliders with Tangy Slaw

Savor these mini sliders featuring tender, slow-cooked lean pork pulled into succulent bites, nested in a whole wheat bun and topped with a bright, tangy slaw that adds a perfect crunch. This balanced dish is ideal for a wholesome lunch or dinner, marrying savory pork with a refreshing, lightly dressed cabbage slaw.

NUTRITION

351kcal
Protein
40.5g
Fat
5.2g
Carbs
38.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Pork Tenderloin

1 Whole Wheat Slider Bun

1 tbsp BBQ Sauce

1/2 cup shredded Red Cabbage

1/4 cup shredded Carrot

2 tbsp Non-fat Greek Yogurt

1/2 tsp Apple Cider Vinegar

1/2 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 300°F.

  • 2

    Season the pork tenderloin with garlic powder, salt, and pepper. Place it in a baking dish with a splash of water and cover tightly with foil.

  • 3

    Slow-roast the pork in the oven for 2-2.5 hours until tender and easy to pull apart.

  • 4

    Once cooked, shred the pork using two forks and mix in the BBQ sauce.

  • 5

    In a bowl, combine the shredded red cabbage and carrot with Greek yogurt, apple cider vinegar, a pinch of salt, and pepper to create the tangy slaw.

  • 6

    Lightly toast the whole wheat slider bun if desired, then layer the pulled pork and top generously with the tangy slaw.

  • 7

    Serve immediately and enjoy your balanced, flavorful meal.