NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Pork shoulder

0.25 cup Tomato puree

1 tbsp Apple cider vinegar

1 tsp Smoked paprika

0.5 tsp Garlic powder

0.5 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Coconut aminos

1 cup Shredded green cabbage

1 tbsp Lime juice

1 whole Whole wheat bun

PREPARATION

• 1

  Rub the pork shoulder evenly with the smoked paprika, garlic powder, onion powder, sea salt, and black pepper.

• 2

  Place the seasoned pork in a slow cooker or pressure cooker and cook until the meat is tender enough to shred easily with a fork.

• 3

  In a small mixing bowl, whisk together the tomato puree, apple cider vinegar, and coconut aminos to create a clean, refined-sugar-free BBQ sauce.

• 4

  Shred the cooked pork using two forks and toss it thoroughly with the prepared BBQ sauce until every piece is well-coated.

• 5

  Combine the shredded green cabbage and lime juice in a separate bowl, tossing until the slaw is bright and the cabbage is slightly softened.

• 6

  Lightly toast the whole wheat bun and pile the saucy pulled pork onto the bottom half of the bun.

• 7

  Top the pork with a generous portion of the zesty lime slaw and close the sandwich with the top bun before serving.