Tender BBQ Pulled Pork with Crunchy Slaw

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

Tender BBQ Pulled Pork with Crunchy Slaw

YOUR SOLIN GENERATED RECIPE

Tender BBQ Pulled Pork with Crunchy Slaw

Enjoy a zesty and satisfying dish featuring slow-cooked, lean pulled pork drenched in a tangy BBQ sauce, perfectly paired with a refreshing, crunchy slaw made from shredded cabbage, carrots, and red onion lightly tossed in a Greek yogurt dressing. This dish delivers a balanced combination of savory, sweet, and tangy flavors with a delightful contrast of textures.

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NUTRITION

350kcal
Protein
38.5g
Fat
12.2g
Carbs
20.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Pulled Pork

2 tbsp Sugar-Free BBQ Sauce

1 cup Shredded Green Cabbage

1/2 medium Shredded Carrot

1/8 cup Thinly Sliced Red Onion

1/4 cup Low-Fat Greek Yogurt

1 tsp Apple Cider Vinegar

Salt & Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 300°F if reheating pork or prepare your slow cooker with the pulled pork if cooking from raw.

  • 2

    Mix the pulled pork with BBQ sauce to ensure it is evenly coated. If the pork is pre-cooked, gently reheat it with the sauce until warmed through.

  • 3

    In a large bowl, combine the shredded cabbage, shredded carrot, and thinly sliced red onion.

  • 4

    In a small bowl, whisk together the low-fat Greek yogurt, apple cider vinegar, and a pinch of salt and black pepper to form the dressing.

  • 5

    Pour the dressing over the slaw and toss until the vegetables are well coated.

  • 6

    Serve a portion of the warm BBQ pulled pork atop or alongside the crunchy slaw. Adjust seasoning with extra salt and pepper as desired.

Tender BBQ Pulled Pork with Crunchy Slaw

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

Tender BBQ Pulled Pork with Crunchy Slaw

YOUR SOLIN GENERATED RECIPE

Tender BBQ Pulled Pork with Crunchy Slaw

Enjoy a zesty and satisfying dish featuring slow-cooked, lean pulled pork drenched in a tangy BBQ sauce, perfectly paired with a refreshing, crunchy slaw made from shredded cabbage, carrots, and red onion lightly tossed in a Greek yogurt dressing. This dish delivers a balanced combination of savory, sweet, and tangy flavors with a delightful contrast of textures.

NUTRITION

350kcal
Protein
38.5g
Fat
12.2g
Carbs
20.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Pulled Pork

2 tbsp Sugar-Free BBQ Sauce

1 cup Shredded Green Cabbage

1/2 medium Shredded Carrot

1/8 cup Thinly Sliced Red Onion

1/4 cup Low-Fat Greek Yogurt

1 tsp Apple Cider Vinegar

Salt & Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 300°F if reheating pork or prepare your slow cooker with the pulled pork if cooking from raw.

  • 2

    Mix the pulled pork with BBQ sauce to ensure it is evenly coated. If the pork is pre-cooked, gently reheat it with the sauce until warmed through.

  • 3

    In a large bowl, combine the shredded cabbage, shredded carrot, and thinly sliced red onion.

  • 4

    In a small bowl, whisk together the low-fat Greek yogurt, apple cider vinegar, and a pinch of salt and black pepper to form the dressing.

  • 5

    Pour the dressing over the slaw and toss until the vegetables are well coated.

  • 6

    Serve a portion of the warm BBQ pulled pork atop or alongside the crunchy slaw. Adjust seasoning with extra salt and pepper as desired.