Slow Cooked Shredded Pork Sliders with Tangy Cabbage Slaw

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

Slow Cooked Shredded Pork Sliders with Tangy Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Slow Cooked Shredded Pork Sliders with Tangy Cabbage Slaw

Enjoy tender, slow-cooked shredded pork tucked into soft, whole wheat slider buns and topped with a vibrant tangy cabbage slaw that brightens every bite. This dish offers a satisfying blend of protein and fresh crunch, perfect for any meal of the day.

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NUTRITION

422kcal
Protein
36.2g
Fat
18.5g
Carbs
27.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Pork Shoulder

2 Whole Wheat Slider Buns

1 cup Green Cabbage, shredded

1/4 cup Carrot, shredded

1 tsp Olive Oil

1 tbsp Apple Cider Vinegar

Salt and Pepper to taste

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PREPARATION

  • 1

    Begin by trimming any excess fat from the pork shoulder and cutting it into large chunks. Season generously with salt and pepper.

  • 2

    Place the pork in a slow cooker, adding a splash of water or low-sodium broth if desired to keep it moist. Set your slow cooker on low and let it cook for 6-8 hours until the pork is tender and easily shreddable.

  • 3

    Once the pork is cooked, use two forks to shred the meat directly in the slow cooker, stirring it into the juices to enhance flavor.

  • 4

    In a separate bowl, combine the shredded cabbage and carrots. Drizzle with olive oil and apple cider vinegar, then toss to evenly coat. Season lightly with salt and pepper.

  • 5

    Lightly toast the whole wheat slider buns if preferred. Assemble your sliders by layering a portion of the shredded pork onto each bun and topping it with a generous scoop of the tangy cabbage slaw.

  • 6

    Serve immediately and enjoy your flavorful, balanced meal.

Slow Cooked Shredded Pork Sliders with Tangy Cabbage Slaw

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

Slow Cooked Shredded Pork Sliders with Tangy Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Slow Cooked Shredded Pork Sliders with Tangy Cabbage Slaw

Enjoy tender, slow-cooked shredded pork tucked into soft, whole wheat slider buns and topped with a vibrant tangy cabbage slaw that brightens every bite. This dish offers a satisfying blend of protein and fresh crunch, perfect for any meal of the day.

NUTRITION

422kcal
Protein
36.2g
Fat
18.5g
Carbs
27.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Pork Shoulder

2 Whole Wheat Slider Buns

1 cup Green Cabbage, shredded

1/4 cup Carrot, shredded

1 tsp Olive Oil

1 tbsp Apple Cider Vinegar

Salt and Pepper to taste

PREPARATION

  • 1

    Begin by trimming any excess fat from the pork shoulder and cutting it into large chunks. Season generously with salt and pepper.

  • 2

    Place the pork in a slow cooker, adding a splash of water or low-sodium broth if desired to keep it moist. Set your slow cooker on low and let it cook for 6-8 hours until the pork is tender and easily shreddable.

  • 3

    Once the pork is cooked, use two forks to shred the meat directly in the slow cooker, stirring it into the juices to enhance flavor.

  • 4

    In a separate bowl, combine the shredded cabbage and carrots. Drizzle with olive oil and apple cider vinegar, then toss to evenly coat. Season lightly with salt and pepper.

  • 5

    Lightly toast the whole wheat slider buns if preferred. Assemble your sliders by layering a portion of the shredded pork onto each bun and topping it with a generous scoop of the tangy cabbage slaw.

  • 6

    Serve immediately and enjoy your flavorful, balanced meal.