Lean BBQ Pulled Pork Sandwiches with Crunchy Slaw

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

Lean BBQ Pulled Pork Sandwiches with Crunchy Slaw

YOUR SOLIN GENERATED RECIPE

Lean BBQ Pulled Pork Sandwiches with Crunchy Slaw

Savor a lean twist on a BBQ classic with tender, slow-cooked pork tenderloin shredded and tossed in a tangy BBQ sauce. Nestled between a soft whole wheat bun and topped with a refreshing, crunchy cabbage and carrot slaw lightly dressed with a hint of apple cider vinegar and a touch of light mayo, this sandwich delivers a playful mix of smoky, sweet, and crunchy textures ideal for a satisfying meal any time of the day.

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NUTRITION

394kcal
Protein
34.8g
Fat
8.5g
Carbs
44g

SERVINGS

1 serving

INGREDIENTS

5 ounces Pork Tenderloin

2 tablespoons BBQ Sauce

1 Whole Wheat Bun

1 cup shredded Green Cabbage

1/2 medium Carrot, grated

1 teaspoon Light Mayonnaise

1 teaspoon Apple Cider Vinegar

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PREPARATION

  • 1

    Preheat a skillet or grill pan over medium heat.

  • 2

    Season the pork tenderloin lightly with salt and pepper. Sear on all sides for about 2 minutes per side until browned.

  • 3

    Transfer the pork to a slow cooker with a splash of water and cook on low for 3-4 hours until it easily shreds with a fork.

  • 4

    Once cooked, shred the pork using two forks and mix in the BBQ sauce until well coated.

  • 5

    In a bowl, combine shredded green cabbage and grated carrot.

  • 6

    Mix the light mayonnaise with apple cider vinegar and drizzle over the slaw, tossing to coat.

  • 7

    Toast the whole wheat bun lightly on the skillet or in a toaster.

  • 8

    Assemble the sandwich by layering the BBQ pulled pork on the bottom bun and topping with the crunchy slaw, then cover with the top bun. Serve immediately.

Lean BBQ Pulled Pork Sandwiches with Crunchy Slaw

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

Lean BBQ Pulled Pork Sandwiches with Crunchy Slaw

YOUR SOLIN GENERATED RECIPE

Lean BBQ Pulled Pork Sandwiches with Crunchy Slaw

Savor a lean twist on a BBQ classic with tender, slow-cooked pork tenderloin shredded and tossed in a tangy BBQ sauce. Nestled between a soft whole wheat bun and topped with a refreshing, crunchy cabbage and carrot slaw lightly dressed with a hint of apple cider vinegar and a touch of light mayo, this sandwich delivers a playful mix of smoky, sweet, and crunchy textures ideal for a satisfying meal any time of the day.

NUTRITION

394kcal
Protein
34.8g
Fat
8.5g
Carbs
44g

SERVINGS

1 serving

INGREDIENTS

5 ounces Pork Tenderloin

2 tablespoons BBQ Sauce

1 Whole Wheat Bun

1 cup shredded Green Cabbage

1/2 medium Carrot, grated

1 teaspoon Light Mayonnaise

1 teaspoon Apple Cider Vinegar

PREPARATION

  • 1

    Preheat a skillet or grill pan over medium heat.

  • 2

    Season the pork tenderloin lightly with salt and pepper. Sear on all sides for about 2 minutes per side until browned.

  • 3

    Transfer the pork to a slow cooker with a splash of water and cook on low for 3-4 hours until it easily shreds with a fork.

  • 4

    Once cooked, shred the pork using two forks and mix in the BBQ sauce until well coated.

  • 5

    In a bowl, combine shredded green cabbage and grated carrot.

  • 6

    Mix the light mayonnaise with apple cider vinegar and drizzle over the slaw, tossing to coat.

  • 7

    Toast the whole wheat bun lightly on the skillet or in a toaster.

  • 8

    Assemble the sandwich by layering the BBQ pulled pork on the bottom bun and topping with the crunchy slaw, then cover with the top bun. Serve immediately.