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.

Slow Cooker BBQ Pulled Pork with Crunchy Coleslaw

YOUR SOLIN GENERATED RECIPE

Slow Cooker BBQ Pulled Pork with Crunchy Coleslaw

Savor tender, slow-cooked pulled pork perfectly glazed with a tangy BBQ sauce, paired with a vibrant, crunchy coleslaw made from fresh cabbage and carrots tossed in a light Greek yogurt dressing. A balanced meal that offers a rich blend of textures and flavors.

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NUTRITION

389kcal
Protein
40.3g
Fat
20.2g
Carbs
19.8g

SERVINGS

1 serving

INGREDIENTS

6 ounces Pulled Pork (lean)

1 cup Shredded Cabbage

0.25 cup Shredded Carrots

2 tablespoons Nonfat Greek Yogurt

2 tablespoons Light BBQ Sauce

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Place the pork shoulder in a slow cooker and drizzle with the light BBQ sauce.

  • 2

    Set the slow cooker to low and cook for about 6 hours, until the pork is tender and easily shredded.

  • 3

    Remove the pork from the slow cooker and shred it using two forks, then return it to the remaining juices to keep it moist.

  • 4

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

  • 5

    Mix in the nonfat Greek yogurt, season with a pinch of salt and pepper (and a squeeze of lemon if desired) to create a light, creamy coleslaw dressing.

  • 6

    Serve the pulled pork topped with a generous spoonful of crunchy coleslaw for a delightful contrast in textures and flavors.

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.

Slow Cooker BBQ Pulled Pork with Crunchy Coleslaw

YOUR SOLIN GENERATED RECIPE

Slow Cooker BBQ Pulled Pork with Crunchy Coleslaw

Savor tender, slow-cooked pulled pork perfectly glazed with a tangy BBQ sauce, paired with a vibrant, crunchy coleslaw made from fresh cabbage and carrots tossed in a light Greek yogurt dressing. A balanced meal that offers a rich blend of textures and flavors.

NUTRITION

389kcal
Protein
40.3g
Fat
20.2g
Carbs
19.8g

SERVINGS

1 serving

INGREDIENTS

6 ounces Pulled Pork (lean)

1 cup Shredded Cabbage

0.25 cup Shredded Carrots

2 tablespoons Nonfat Greek Yogurt

2 tablespoons Light BBQ Sauce

PREPARATION

  • 1

    Place the pork shoulder in a slow cooker and drizzle with the light BBQ sauce.

  • 2

    Set the slow cooker to low and cook for about 6 hours, until the pork is tender and easily shredded.

  • 3

    Remove the pork from the slow cooker and shred it using two forks, then return it to the remaining juices to keep it moist.

  • 4

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

  • 5

    Mix in the nonfat Greek yogurt, season with a pinch of salt and pepper (and a squeeze of lemon if desired) to create a light, creamy coleslaw dressing.

  • 6

    Serve the pulled pork topped with a generous spoonful of crunchy coleslaw for a delightful contrast in textures and flavors.