Tender BBQ Pulled Pork Bowl with Creamy Slaw

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

Tender BBQ Pulled Pork Bowl with Creamy Slaw

YOUR SOLIN GENERATED RECIPE

Tender BBQ Pulled Pork Bowl with Creamy Slaw

Savor a hearty and well-balanced bowl featuring tender, shredded BBQ pork served atop a bed of nutty brown rice and crowned with a refreshing, creamy slaw. This dish harmonizes rich, smoky flavors from the pork with the crisp freshness of cabbage and carrot, all gently tied together with a light, protein-packed Greek yogurt dressing.

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NUTRITION

343kcal
Protein
43.2g
Fat
6.6g
Carbs
30.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Pork Tenderloin (Pulled Pork)

1 tbsp BBQ Sauce

1/4 cup Cooked Brown Rice

1 cup Shredded Cabbage

1/4 cup Grated Carrot

2 tbsp Nonfat Greek Yogurt

1 tsp Apple Cider Vinegar

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 325°F. Season the pork tenderloin with salt and pepper, then roast it until cooked through and tender (around 25-30 minutes depending on thickness).

  • 2

    Once cooled slightly, use two forks to shred the pork. Toss the shredded pork in the BBQ sauce until evenly coated.

  • 3

    In a medium bowl, combine the shredded cabbage and grated carrot.

  • 4

    In a small bowl, mix the nonfat Greek yogurt with apple cider vinegar and a pinch of salt and pepper. Drizzle over the cabbage and carrot, then toss to coat well, creating a creamy slaw.

  • 5

    Place the cooked brown rice at the bottom of your bowl. Top with the warm BBQ pulled pork and then add a generous serving of the creamy slaw.

  • 6

    Finish with an extra sprinkle of salt and pepper if desired, and serve immediately.

Tender BBQ Pulled Pork Bowl with Creamy Slaw

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

Tender BBQ Pulled Pork Bowl with Creamy Slaw

YOUR SOLIN GENERATED RECIPE

Tender BBQ Pulled Pork Bowl with Creamy Slaw

Savor a hearty and well-balanced bowl featuring tender, shredded BBQ pork served atop a bed of nutty brown rice and crowned with a refreshing, creamy slaw. This dish harmonizes rich, smoky flavors from the pork with the crisp freshness of cabbage and carrot, all gently tied together with a light, protein-packed Greek yogurt dressing.

NUTRITION

343kcal
Protein
43.2g
Fat
6.6g
Carbs
30.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Pork Tenderloin (Pulled Pork)

1 tbsp BBQ Sauce

1/4 cup Cooked Brown Rice

1 cup Shredded Cabbage

1/4 cup Grated Carrot

2 tbsp Nonfat Greek Yogurt

1 tsp Apple Cider Vinegar

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 325°F. Season the pork tenderloin with salt and pepper, then roast it until cooked through and tender (around 25-30 minutes depending on thickness).

  • 2

    Once cooled slightly, use two forks to shred the pork. Toss the shredded pork in the BBQ sauce until evenly coated.

  • 3

    In a medium bowl, combine the shredded cabbage and grated carrot.

  • 4

    In a small bowl, mix the nonfat Greek yogurt with apple cider vinegar and a pinch of salt and pepper. Drizzle over the cabbage and carrot, then toss to coat well, creating a creamy slaw.

  • 5

    Place the cooked brown rice at the bottom of your bowl. Top with the warm BBQ pulled pork and then add a generous serving of the creamy slaw.

  • 6

    Finish with an extra sprinkle of salt and pepper if desired, and serve immediately.