NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Pork shoulder

0.5 whole Whole wheat bun

0.5 cup Shredded green cabbage

1 tsp Apple cider vinegar

2 tbsp Sugar-free BBQ sauce

0.25 tsp Olive oil

0.5 tsp Smoked paprika

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  In a small bowl, combine the smoked paprika, garlic powder, onion powder, sea salt, and black pepper to create a dry rub.

• 2

  Coat the pork shoulder evenly with the spice rub on all sides.

• 3

  Heat the olive oil in a heavy-bottomed pan over medium-high heat and sear the pork until a golden-brown crust forms on all sides.

• 4

  Transfer the pork to a slow cooker with a quarter cup of water and cook on low for 7 to 8 hours until the meat is tender enough to fall apart.

• 5

  Remove the pork from the slow cooker, shred it using two forks, and toss it thoroughly with the sugar-free BBQ sauce.

• 6

  In a separate bowl, whisk the apple cider vinegar with the shredded cabbage to create a bright, tangy slaw.

• 7

  Lightly toast the whole wheat bun, then pile the shredded pork onto the bottom half and top with the cabbage slaw before closing the sandwich.