Slow-Cooked Shredded BBQ Pork with Roasted Sweet Potatoes and Crunchy Slaw

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

Slow-Cooked Shredded BBQ Pork with Roasted Sweet Potatoes and Crunchy Slaw

YOUR SOLIN GENERATED RECIPE

Slow-Cooked Shredded BBQ Pork with Roasted Sweet Potatoes and Crunchy Slaw

Enjoy tender, slow-cooked shredded BBQ pork paired with lightly roasted sweet potato cubes and a vibrant, crunchy slaw. This balanced dish offers a delicious mix of smoky, sweet, and tangy flavors that will satisfy your palate while keeping your macros in check.

Try 7 days free, then $12.99 / mo.

NUTRITION

438kcal
Protein
34g
Fat
18.5g
Carbs
34.2g

SERVINGS

1 serving

INGREDIENTS

5 ounces shredded Pork Shoulder

1/2 medium Sweet Potato (approx 100g)

1 cup shredded Green Cabbage

1/4 cup shredded Carrot

1 tablespoon BBQ Sauce

1 teaspoon Apple Cider Vinegar

1 teaspoon Smoked Paprika

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Season the pork shoulder lightly with smoked paprika and a pinch of salt if desired. Place the pork in a slow cooker with a splash of BBQ sauce and a dash of apple cider vinegar. Cook on low for 6-8 hours until tender and easy to shred.

  • 2

    Preheat the oven to 400°F. Dice the sweet potato into small cubes, toss with a little smoked paprika, salt, and olive oil if desired, then spread evenly on a baking sheet. Roast for 20-25 minutes until tender and lightly caramelized.

  • 3

    In a bowl, combine shredded cabbage and carrot. Drizzle with the remaining BBQ sauce and apple cider vinegar, tossing well to create a tangy, crunchy slaw.

  • 4

    Once the pork is cooked, shred it using two forks and mix in any remaining juices for extra flavor.

  • 5

    Plate the dish by layering roasted sweet potato cubes, a generous serving of shredded BBQ pork, and topping with the crunchy slaw. Serve warm and enjoy!

Slow-Cooked Shredded BBQ Pork with Roasted Sweet Potatoes and Crunchy Slaw

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

Slow-Cooked Shredded BBQ Pork with Roasted Sweet Potatoes and Crunchy Slaw

YOUR SOLIN GENERATED RECIPE

Slow-Cooked Shredded BBQ Pork with Roasted Sweet Potatoes and Crunchy Slaw

Enjoy tender, slow-cooked shredded BBQ pork paired with lightly roasted sweet potato cubes and a vibrant, crunchy slaw. This balanced dish offers a delicious mix of smoky, sweet, and tangy flavors that will satisfy your palate while keeping your macros in check.

NUTRITION

438kcal
Protein
34g
Fat
18.5g
Carbs
34.2g

SERVINGS

1 serving

INGREDIENTS

5 ounces shredded Pork Shoulder

1/2 medium Sweet Potato (approx 100g)

1 cup shredded Green Cabbage

1/4 cup shredded Carrot

1 tablespoon BBQ Sauce

1 teaspoon Apple Cider Vinegar

1 teaspoon Smoked Paprika

PREPARATION

  • 1

    Season the pork shoulder lightly with smoked paprika and a pinch of salt if desired. Place the pork in a slow cooker with a splash of BBQ sauce and a dash of apple cider vinegar. Cook on low for 6-8 hours until tender and easy to shred.

  • 2

    Preheat the oven to 400°F. Dice the sweet potato into small cubes, toss with a little smoked paprika, salt, and olive oil if desired, then spread evenly on a baking sheet. Roast for 20-25 minutes until tender and lightly caramelized.

  • 3

    In a bowl, combine shredded cabbage and carrot. Drizzle with the remaining BBQ sauce and apple cider vinegar, tossing well to create a tangy, crunchy slaw.

  • 4

    Once the pork is cooked, shred it using two forks and mix in any remaining juices for extra flavor.

  • 5

    Plate the dish by layering roasted sweet potato cubes, a generous serving of shredded BBQ pork, and topping with the crunchy slaw. Serve warm and enjoy!