Slow Cooked Tangy 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 Tangy Pulled Pork with Crunchy Slaw

YOUR SOLIN GENERATED RECIPE

Slow Cooked Tangy Pulled Pork with Crunchy Slaw

Savor the rich flavor of slow-cooked pulled pork paired with a refreshing, crunchy slaw dressed in a tangy Greek yogurt vinaigrette. This balanced dish offers a delightful blend of savory meat and crisp, zesty vegetables perfect for a wholesome dinner.

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NUTRITION

324kcal
Protein
33.6g
Fat
14.2g
Carbs
13.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Pulled Pork

1 cup shredded Green Cabbage

1/4 cup shredded Carrot

1/8 cup thinly sliced Red Onion

1/4 cup Nonfat Greek Yogurt

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

Salt and Pepper, to taste

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PREPARATION

  • 1

    In a bowl, combine the nonfat Greek yogurt, apple cider vinegar, Dijon mustard, salt, and pepper to create a tangy dressing.

  • 2

    In a separate large bowl, mix the shredded cabbage, carrot, and red onion.

  • 3

    Add the dressing to the slaw and toss until the vegetables are evenly coated.

  • 4

    Reheat the pulled pork if needed, then layer it on top of the crunchy slaw.

  • 5

    Garnish with an extra sprinkle of pepper if desired and serve immediately.

Slow Cooked Tangy 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 Tangy Pulled Pork with Crunchy Slaw

YOUR SOLIN GENERATED RECIPE

Slow Cooked Tangy Pulled Pork with Crunchy Slaw

Savor the rich flavor of slow-cooked pulled pork paired with a refreshing, crunchy slaw dressed in a tangy Greek yogurt vinaigrette. This balanced dish offers a delightful blend of savory meat and crisp, zesty vegetables perfect for a wholesome dinner.

NUTRITION

324kcal
Protein
33.6g
Fat
14.2g
Carbs
13.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Pulled Pork

1 cup shredded Green Cabbage

1/4 cup shredded Carrot

1/8 cup thinly sliced Red Onion

1/4 cup Nonfat Greek Yogurt

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

Salt and Pepper, to taste

PREPARATION

  • 1

    In a bowl, combine the nonfat Greek yogurt, apple cider vinegar, Dijon mustard, salt, and pepper to create a tangy dressing.

  • 2

    In a separate large bowl, mix the shredded cabbage, carrot, and red onion.

  • 3

    Add the dressing to the slaw and toss until the vegetables are evenly coated.

  • 4

    Reheat the pulled pork if needed, then layer it on top of the crunchy slaw.

  • 5

    Garnish with an extra sprinkle of pepper if desired and serve immediately.