YOUR SOLIN GENERATED RECIPE
Lean BBQ Pulled Pork with Crunchy Slaw
A vibrant dish featuring tender, lean pork slow-cooked in a tangy, low-sugar BBQ sauce paired with a refreshing, crunchy slaw of cabbage, carrots, and red onion. Each bite delivers a satisfying balance of smoky flavors and crisp textures.
INGREDIENTS
6 ounces Pork Tenderloin
1/4 cup Low-Sugar BBQ Sauce
1 cup Shredded Green Cabbage
1 medium Shredded Carrot
1/4 medium Red Onion
1 teaspoon Olive Oil
1 tablespoon Apple Cider Vinegar
1 teaspoon Smoked Paprika
1 teaspoon Garlic Powder
Salt and Black Pepper to taste
PREPARATION
Preheat your oven to 300°F (150°C). Season the pork tenderloin with smoked paprika, garlic powder, salt, and black pepper.
Place the pork in a baking dish and cover with the low-sugar BBQ sauce. Cover the dish with foil and slow roast in the oven for about 2 hours until the pork is tender and easily shredded.
While the pork is cooking, prepare the crunchy slaw. In a bowl, combine the shredded cabbage, shredded carrot, and thinly sliced red onion. Drizzle with olive oil and apple cider vinegar, and toss to coat evenly. Season lightly with salt and pepper.
Once the pork is done, use two forks to pull apart the meat into shreds. Mix the shredded pork with a little extra BBQ sauce if desired for additional flavor.
Plate a serving by layering a generous portion of the pulled pork alongside a crisp heap of crunchy slaw. Enjoy the satisfying balance of smoky, tender meat with the refreshing crunch of the slaw.