YOUR SOLIN GENERATED RECIPE
Slow Cooked Lean Pulled Pork with Crunchy Cabbage Slaw
Enjoy tender, slow-cooked lean pork pulled apart into savory shreds, perfectly spiced and paired with a refreshing crunchy cabbage slaw dressed in nonfat Greek yogurt. This balanced meal is served alongside a portion of warm brown rice and creamy avocado slices, promising a delightful mix of textures and flavors that keep your protein and calorie needs in balance.
INGREDIENTS
4 oz Lean Pork Shoulder
100 g Green Cabbage
50 g Carrot
2 oz Nonfat Greek Yogurt
1/4 cup Cooked Brown Rice
1/4 medium Avocado
1 tsp Olive Oil
1 tbsp Apple Cider Vinegar
1 tsp Garlic Powder
1 tsp Smoked Paprika
Salt and Pepper to taste
PREPARATION
Heat a small amount of olive oil in a slow cooker or a heavy pan over medium heat.
Season the 4 oz lean pork shoulder generously with garlic powder, smoked paprika, salt, and pepper. Sear the pork on all sides until lightly browned.
Place the seared pork in the slow cooker. Add a tablespoon of apple cider vinegar and a splash of water (about 2 tablespoons) to create a moist cooking environment.
Slow cook the pork on low for 4-6 hours or until it reaches a tender, pull-apart consistency. Once done, use two forks to shred the meat.
While the pork is finishing, prepare the crunchy cabbage slaw by finely shredding green cabbage and grated carrot in a bowl.
In a separate small bowl, mix the nonfat Greek yogurt with a pinch of salt, pepper, and a dash of apple cider vinegar. Once blended, toss the shredded cabbage and carrot in the dressing until evenly coated.
Heat the pre-cooked brown rice if necessary. Arrange the brown rice on your serving plate.
Top the rice with a generous portion of the slow-cooked pulled pork, then add a helping of crunchy cabbage slaw on the side.
Finish the dish with fresh avocado slices arranged on the plate. Serve warm and enjoy the blend of savory, tangy, and creamy textures.