Lean BBQ Pulled Pork with Crunchy Slaw

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

Lean BBQ Pulled Pork with Crunchy Slaw

YOUR SOLIN GENERATED RECIPE

Lean BBQ Pulled Pork with Crunchy Slaw

Enjoy a hearty twist on pulled pork featuring lean pork tenderloin slow-cooked in a tangy, low-sugar BBQ sauce and paired with a vibrant, crunchy slaw of red cabbage and carrots tossed in a light Greek yogurt dressing. The dish packs a punch of flavor with a smoky dry rub and zesty apple cider vinegar, making it a balanced, satisfying meal.

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NUTRITION

381kcal
Protein
54.7g
Fat
6.4g
Carbs
22.7g

SERVINGS

1 serving

INGREDIENTS

7 oz Pork Tenderloin

1 oz Low-Sugar BBQ Sauce

1 cup shredded Red Cabbage

0.5 cup shredded Carrots

1 tbsp Non-Fat Greek Yogurt

1 tsp Apple Cider Vinegar

1 tsp Smoked Paprika

1 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 300°F.

  • 2

    Rub the pork tenderloin evenly with smoked paprika, garlic powder, salt, and pepper.

  • 3

    Place the seasoned pork in an oven-safe dish and roast for about 25-30 minutes or until it reaches an internal temperature of 145°F. Let it rest for 5 minutes and then shred using two forks.

  • 4

    In a small saucepan over low heat, mix the shredded pork with low-sugar BBQ sauce until well combined and warmed through.

  • 5

    For the crunchy slaw, combine shredded red cabbage and carrots in a bowl.

  • 6

    In a separate small bowl, whisk together non-fat Greek yogurt, apple cider vinegar, a pinch of salt, and pepper. Pour this dressing over the slaw and toss to combine.

  • 7

    Plate the BBQ pulled pork alongside a generous serving of crunchy slaw and serve immediately.

Lean BBQ Pulled Pork with Crunchy Slaw

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

Lean BBQ Pulled Pork with Crunchy Slaw

YOUR SOLIN GENERATED RECIPE

Lean BBQ Pulled Pork with Crunchy Slaw

Enjoy a hearty twist on pulled pork featuring lean pork tenderloin slow-cooked in a tangy, low-sugar BBQ sauce and paired with a vibrant, crunchy slaw of red cabbage and carrots tossed in a light Greek yogurt dressing. The dish packs a punch of flavor with a smoky dry rub and zesty apple cider vinegar, making it a balanced, satisfying meal.

NUTRITION

381kcal
Protein
54.7g
Fat
6.4g
Carbs
22.7g

SERVINGS

1 serving

INGREDIENTS

7 oz Pork Tenderloin

1 oz Low-Sugar BBQ Sauce

1 cup shredded Red Cabbage

0.5 cup shredded Carrots

1 tbsp Non-Fat Greek Yogurt

1 tsp Apple Cider Vinegar

1 tsp Smoked Paprika

1 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 300°F.

  • 2

    Rub the pork tenderloin evenly with smoked paprika, garlic powder, salt, and pepper.

  • 3

    Place the seasoned pork in an oven-safe dish and roast for about 25-30 minutes or until it reaches an internal temperature of 145°F. Let it rest for 5 minutes and then shred using two forks.

  • 4

    In a small saucepan over low heat, mix the shredded pork with low-sugar BBQ sauce until well combined and warmed through.

  • 5

    For the crunchy slaw, combine shredded red cabbage and carrots in a bowl.

  • 6

    In a separate small bowl, whisk together non-fat Greek yogurt, apple cider vinegar, a pinch of salt, and pepper. Pour this dressing over the slaw and toss to combine.

  • 7

    Plate the BBQ pulled pork alongside a generous serving of crunchy slaw and serve immediately.