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

Savor the rich flavors of tender, lean pork slow-cooked and finished with a tangy, low-sugar BBQ glaze. Paired with a crisp, refreshing cabbage and carrot slaw and a hint of creamy avocado, this dish delivers a satisfying balance of protein, crunch, and zest in every bite.

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NUTRITION

353kcal
Protein
35.5g
Fat
10.3g
Carbs
30.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Pork Tenderloin (170g)

1/4 cup Low-Sugar BBQ Sauce (60g)

1 cup Shredded Green Cabbage (89g)

1/4 cup Shredded Carrot (25g)

1/4 Avocado (50g)

1 tbsp Apple Cider Vinegar & Dijon Mustard Dressing (15g)

1 tsp Smoked Paprika

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 300°F.

  • 2

    Season the pork tenderloin generously with salt, pepper, and smoked paprika.

  • 3

    Place the pork in an oven-safe dish, cover with foil, and slow-roast for about 2 hours until tender enough to pull apart easily.

  • 4

    While the pork cooks, combine shredded cabbage and carrots in a bowl. Drizzle with apple cider vinegar and Dijon mustard dressing, then toss well. Season lightly with salt and pepper.

  • 5

    Once the pork is done, use two forks to shred the meat. Mix in the low-sugar BBQ sauce thoroughly with the shredded pork.

  • 6

    To serve, plate a portion of the pulled pork and top with a generous layer of the crunchy slaw. Garnish with slices of avocado.

  • 7

    Enjoy your balanced meal that perfectly blends lean protein with refreshing, crunchy textures.

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

Savor the rich flavors of tender, lean pork slow-cooked and finished with a tangy, low-sugar BBQ glaze. Paired with a crisp, refreshing cabbage and carrot slaw and a hint of creamy avocado, this dish delivers a satisfying balance of protein, crunch, and zest in every bite.

NUTRITION

353kcal
Protein
35.5g
Fat
10.3g
Carbs
30.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Pork Tenderloin (170g)

1/4 cup Low-Sugar BBQ Sauce (60g)

1 cup Shredded Green Cabbage (89g)

1/4 cup Shredded Carrot (25g)

1/4 Avocado (50g)

1 tbsp Apple Cider Vinegar & Dijon Mustard Dressing (15g)

1 tsp Smoked Paprika

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 300°F.

  • 2

    Season the pork tenderloin generously with salt, pepper, and smoked paprika.

  • 3

    Place the pork in an oven-safe dish, cover with foil, and slow-roast for about 2 hours until tender enough to pull apart easily.

  • 4

    While the pork cooks, combine shredded cabbage and carrots in a bowl. Drizzle with apple cider vinegar and Dijon mustard dressing, then toss well. Season lightly with salt and pepper.

  • 5

    Once the pork is done, use two forks to shred the meat. Mix in the low-sugar BBQ sauce thoroughly with the shredded pork.

  • 6

    To serve, plate a portion of the pulled pork and top with a generous layer of the crunchy slaw. Garnish with slices of avocado.

  • 7

    Enjoy your balanced meal that perfectly blends lean protein with refreshing, crunchy textures.