Slow Cooked BBQ Pulled Pork with Crunchy Slaw

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

Slow Cooked BBQ Pulled Pork with Crunchy Slaw

YOUR SOLIN GENERATED RECIPE

Slow Cooked BBQ Pulled Pork with Crunchy Slaw

Savor tender, slow-cooked pulled pork smothered in a tangy, low-sugar BBQ sauce, perfectly paired with a refreshing, crunchy slaw of red cabbage and carrots dressed in a light Greek yogurt dressing. This dish is a harmonious blend of savory and tangy flavors with a satisfying crunch.

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NUTRITION

349kcal
Protein
35.6g
Fat
11g
Carbs
22.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Pork Shoulder (lean, trimmed)

2 tbsp Low-Sugar BBQ Sauce

1 cup shredded Red Cabbage

1/2 cup shredded Carrots

1/4 cup Nonfat Greek Yogurt

1 tbsp Lemon Juice

Salt & Pepper to taste

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PREPARATION

  • 1

    Slow cook the pork shoulder with a pinch of salt and pepper in a slow cooker on low for 6-8 hours until it becomes tender enough to shred.

  • 2

    Remove the pork from the slow cooker and use two forks to shred the meat, discarding any excess fat.

  • 3

    Mix the shredded pork with the low-sugar BBQ sauce until evenly coated.

  • 4

    In a separate bowl, combine the shredded red cabbage and carrots.

  • 5

    Add the nonfat Greek yogurt and lemon juice to the vegetables and toss until the slaw is lightly dressed. Season with salt and pepper to taste.

  • 6

    Serve a portion of the BBQ pulled pork over a generous bed of crunchy slaw, and enjoy the balanced flavors of tangy, savory, and refreshing textures.

Slow Cooked BBQ Pulled Pork with Crunchy Slaw

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

Slow Cooked BBQ Pulled Pork with Crunchy Slaw

YOUR SOLIN GENERATED RECIPE

Slow Cooked BBQ Pulled Pork with Crunchy Slaw

Savor tender, slow-cooked pulled pork smothered in a tangy, low-sugar BBQ sauce, perfectly paired with a refreshing, crunchy slaw of red cabbage and carrots dressed in a light Greek yogurt dressing. This dish is a harmonious blend of savory and tangy flavors with a satisfying crunch.

NUTRITION

349kcal
Protein
35.6g
Fat
11g
Carbs
22.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Pork Shoulder (lean, trimmed)

2 tbsp Low-Sugar BBQ Sauce

1 cup shredded Red Cabbage

1/2 cup shredded Carrots

1/4 cup Nonfat Greek Yogurt

1 tbsp Lemon Juice

Salt & Pepper to taste

PREPARATION

  • 1

    Slow cook the pork shoulder with a pinch of salt and pepper in a slow cooker on low for 6-8 hours until it becomes tender enough to shred.

  • 2

    Remove the pork from the slow cooker and use two forks to shred the meat, discarding any excess fat.

  • 3

    Mix the shredded pork with the low-sugar BBQ sauce until evenly coated.

  • 4

    In a separate bowl, combine the shredded red cabbage and carrots.

  • 5

    Add the nonfat Greek yogurt and lemon juice to the vegetables and toss until the slaw is lightly dressed. Season with salt and pepper to taste.

  • 6

    Serve a portion of the BBQ pulled pork over a generous bed of crunchy slaw, and enjoy the balanced flavors of tangy, savory, and refreshing textures.