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

Enjoy a savory, slow-cooked BBQ pulled pork served atop a refreshing, crunchy slaw that balances tangy and smoky flavors. This dish combines tender, shredded pork with crisp cabbage and carrots, dressed lightly in a Greek yogurt-based dressing, perfect for a fulfilling meal any time of day.

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NUTRITION

351kcal
Protein
38.7g
Fat
14g
Carbs
17.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Pork Shoulder (slow-cooked)

1 tbsp BBQ Sauce

1 cup shredded Green Cabbage

1/4 cup shredded Carrot

1/4 cup Nonfat Greek Yogurt

1 tbsp Apple Cider Vinegar

Salt and Pepper to taste

Pinch of Crushed Red Pepper Flakes

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PREPARATION

  • 1

    Prepare the pork shoulder by seasoning it with salt, pepper, and a pinch of red pepper flakes. Slow-cook until it becomes tender and can be easily shredded, about 4-6 hours on low heat.

  • 2

    Once cooked, shred the pork using two forks and mix in the BBQ sauce until well combined.

  • 3

    In a large bowl, combine the shredded cabbage and carrots.

  • 4

    In a separate small bowl, whisk together the nonfat Greek yogurt with apple cider vinegar, a pinch of salt, and pepper. Adjust seasoning to taste.

  • 5

    Pour the yogurt dressing over the slaw and toss until evenly coated.

  • 6

    To plate, serve a portion of pulled pork over a generous helping of crunchy slaw. Enjoy while warm or at room temperature.

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

Enjoy a savory, slow-cooked BBQ pulled pork served atop a refreshing, crunchy slaw that balances tangy and smoky flavors. This dish combines tender, shredded pork with crisp cabbage and carrots, dressed lightly in a Greek yogurt-based dressing, perfect for a fulfilling meal any time of day.

NUTRITION

351kcal
Protein
38.7g
Fat
14g
Carbs
17.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Pork Shoulder (slow-cooked)

1 tbsp BBQ Sauce

1 cup shredded Green Cabbage

1/4 cup shredded Carrot

1/4 cup Nonfat Greek Yogurt

1 tbsp Apple Cider Vinegar

Salt and Pepper to taste

Pinch of Crushed Red Pepper Flakes

PREPARATION

  • 1

    Prepare the pork shoulder by seasoning it with salt, pepper, and a pinch of red pepper flakes. Slow-cook until it becomes tender and can be easily shredded, about 4-6 hours on low heat.

  • 2

    Once cooked, shred the pork using two forks and mix in the BBQ sauce until well combined.

  • 3

    In a large bowl, combine the shredded cabbage and carrots.

  • 4

    In a separate small bowl, whisk together the nonfat Greek yogurt with apple cider vinegar, a pinch of salt, and pepper. Adjust seasoning to taste.

  • 5

    Pour the yogurt dressing over the slaw and toss until evenly coated.

  • 6

    To plate, serve a portion of pulled pork over a generous helping of crunchy slaw. Enjoy while warm or at room temperature.