Lean Slow Cooker BBQ Pulled Pork with Crunchy Coleslaw

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

Lean Slow Cooker BBQ Pulled Pork with Crunchy Coleslaw

YOUR SOLIN GENERATED RECIPE

Lean Slow Cooker BBQ Pulled Pork with Crunchy Coleslaw

Enjoy a hearty, lean pulled pork infused with tangy BBQ flavors, slow-cooked to tender perfection and served alongside a refreshing, crunchy coleslaw. This dish balances lean protein with the zesty brightness of shredded cabbage and carrots dressed in a light, creamy nonfat Greek yogurt mix.

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NUTRITION

316kcal
Protein
37.7g
Fat
4g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

6 oz Pork Tenderloin

2 tbsp BBQ Sauce

1 cup shredded Cabbage

1/2 cup shredded Carrot

1/3 cup Nonfat Greek Yogurt

1 tbsp chopped Red Onion

1 tsp Apple Cider Vinegar

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PREPARATION

  • 1

    Trim any excess fat from the pork tenderloin and cut into large chunks.

  • 2

    Place the pork pieces in the slow cooker and pour over the BBQ sauce, stirring to coat evenly.

  • 3

    Set the slow cooker to low and cook for 5-6 hours until the pork is tender enough to shred easily.

  • 4

    While the pork cooks, prepare the crunchy coleslaw: In a bowl, combine shredded cabbage, shredded carrot, and chopped red onion.

  • 5

    In a separate small bowl, whisk together the nonfat Greek yogurt and apple cider vinegar. Pour over the vegetables and toss until evenly coated.

  • 6

    Once the pork is tender, remove it from the slow cooker and shred it using two forks. Return the shredded pork to the slow cooker, mixing with the remaining juices.

  • 7

    Serve the lean pulled pork topped with a generous portion of crunchy coleslaw.

Lean Slow Cooker BBQ Pulled Pork with Crunchy Coleslaw

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

Lean Slow Cooker BBQ Pulled Pork with Crunchy Coleslaw

YOUR SOLIN GENERATED RECIPE

Lean Slow Cooker BBQ Pulled Pork with Crunchy Coleslaw

Enjoy a hearty, lean pulled pork infused with tangy BBQ flavors, slow-cooked to tender perfection and served alongside a refreshing, crunchy coleslaw. This dish balances lean protein with the zesty brightness of shredded cabbage and carrots dressed in a light, creamy nonfat Greek yogurt mix.

NUTRITION

316kcal
Protein
37.7g
Fat
4g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

6 oz Pork Tenderloin

2 tbsp BBQ Sauce

1 cup shredded Cabbage

1/2 cup shredded Carrot

1/3 cup Nonfat Greek Yogurt

1 tbsp chopped Red Onion

1 tsp Apple Cider Vinegar

PREPARATION

  • 1

    Trim any excess fat from the pork tenderloin and cut into large chunks.

  • 2

    Place the pork pieces in the slow cooker and pour over the BBQ sauce, stirring to coat evenly.

  • 3

    Set the slow cooker to low and cook for 5-6 hours until the pork is tender enough to shred easily.

  • 4

    While the pork cooks, prepare the crunchy coleslaw: In a bowl, combine shredded cabbage, shredded carrot, and chopped red onion.

  • 5

    In a separate small bowl, whisk together the nonfat Greek yogurt and apple cider vinegar. Pour over the vegetables and toss until evenly coated.

  • 6

    Once the pork is tender, remove it from the slow cooker and shred it using two forks. Return the shredded pork to the slow cooker, mixing with the remaining juices.

  • 7

    Serve the lean pulled pork topped with a generous portion of crunchy coleslaw.