Tender BBQ Pulled Pork with Tangy Slaw

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

Tender BBQ Pulled Pork with Tangy Slaw

YOUR SOLIN GENERATED RECIPE

Tender BBQ Pulled Pork with Tangy Slaw

Enjoy a delicious, hearty pulled pork dish with a smoky, tangy BBQ glaze paired with a crisp, refreshing slaw. Tender pieces of pork are slow-cooked in a low-sugar barbecue sauce until they easily shred, then served over a vibrant mix of crunchy cabbage and carrots dressed in apple cider vinegar and olive oil.

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NUTRITION

370kcal
Protein
34.2g
Fat
17g
Carbs
18.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Pork Tenderloin

2 tbsp Low-Sugar BBQ Sauce

1 cup Shredded Green Cabbage

1/4 cup Shredded Carrot

1 tbsp Apple Cider Vinegar

1 tbsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 300°F. Season the pork tenderloin generously with salt and pepper.

  • 2

    Place the pork in a baking dish and brush evenly with the BBQ sauce. Cover with foil and slow-cook in the oven for about 2-2.5 hours until the meat is tender and easily pulls apart.

  • 3

    While the pork cooks, prepare the slaw by combining shredded cabbage and carrots in a bowl. Drizzle with apple cider vinegar and olive oil, and season lightly with salt and pepper. Toss well to combine.

  • 4

    Once the pork is done, remove from the oven and use two forks to shred the meat.

  • 5

    Mix the shredded pork with any remaining BBQ sauce from the dish to enhance the flavor.

  • 6

    Serve a generous portion of pulled pork topped with the prepared tangy slaw for a balanced, delicious meal.

Tender BBQ Pulled Pork with Tangy Slaw

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

Tender BBQ Pulled Pork with Tangy Slaw

YOUR SOLIN GENERATED RECIPE

Tender BBQ Pulled Pork with Tangy Slaw

Enjoy a delicious, hearty pulled pork dish with a smoky, tangy BBQ glaze paired with a crisp, refreshing slaw. Tender pieces of pork are slow-cooked in a low-sugar barbecue sauce until they easily shred, then served over a vibrant mix of crunchy cabbage and carrots dressed in apple cider vinegar and olive oil.

NUTRITION

370kcal
Protein
34.2g
Fat
17g
Carbs
18.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Pork Tenderloin

2 tbsp Low-Sugar BBQ Sauce

1 cup Shredded Green Cabbage

1/4 cup Shredded Carrot

1 tbsp Apple Cider Vinegar

1 tbsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 300°F. Season the pork tenderloin generously with salt and pepper.

  • 2

    Place the pork in a baking dish and brush evenly with the BBQ sauce. Cover with foil and slow-cook in the oven for about 2-2.5 hours until the meat is tender and easily pulls apart.

  • 3

    While the pork cooks, prepare the slaw by combining shredded cabbage and carrots in a bowl. Drizzle with apple cider vinegar and olive oil, and season lightly with salt and pepper. Toss well to combine.

  • 4

    Once the pork is done, remove from the oven and use two forks to shred the meat.

  • 5

    Mix the shredded pork with any remaining BBQ sauce from the dish to enhance the flavor.

  • 6

    Serve a generous portion of pulled pork topped with the prepared tangy slaw for a balanced, delicious meal.