YOUR SOLIN GENERATED RECIPE
Lean Pulled Pork Lettuce Wraps with Tangy Slaw
Enjoy a fresh and zesty combination of lean pulled pork nestled in crisp butter lettuce, topped with a tangy, crunchy slaw. The vibrant cabbage and carrot blend, dressed in a light Greek yogurt and olive oil dressing, perfectly complements the savory pork, making this dish a delightful balance of textures and flavors.
INGREDIENTS
6 oz Lean Pork Tenderloin (pulled)
4 leaves Butter Lettuce
1 cup shredded Green Cabbage
1/3 cup shredded Carrot
2 tbsp Nonfat Greek Yogurt
2 tbsp thinly sliced Red Onion
1 tsp Olive Oil
1 tsp Apple Cider Vinegar
1 tsp Lime Juice
Salt and Pepper to taste
PREPARATION
Prepare the lean pork by slow-cooking or pressure-cooking until tender enough to easily shred. Once cooked, use two forks to pull apart the meat into shreds.
In a medium bowl, combine the shredded cabbage, shredded carrot, and thinly sliced red onion.
In a small bowl, whisk together the nonfat Greek yogurt, olive oil, apple cider vinegar, lime juice, salt, and pepper to create a tangy dressing.
Pour the dressing over the slaw mixture and toss until evenly coated.
Lay out butter lettuce leaves on a plate. Add a portion of the lean pulled pork onto each leaf, then top with a generous serving of the tangy slaw.
Finish with an extra sprinkle of salt and pepper if desired, and serve immediately.