NUTRITION

SERVINGS

INGREDIENTS

5 oz Pork shoulder

0.5 whole Whole wheat bun

1 tbsp Tomato paste

1 tbsp Apple cider vinegar

1 tsp Smoked paprika

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Shredded cabbage

2 tbsp Greek yogurt

1 tsp Dijon mustard

PREPARATION

• 1

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

• 2

  Place the seasoned pork in a slow cooker or heavy pot and cook on low heat until the meat is tender and easily pulls apart with a fork.

• 3

  While the pork cooks, whisk together the tomato paste, apple cider vinegar, and half of the Dijon mustard in a small bowl to create the BBQ sauce.

• 4

  In a separate bowl, combine the shredded cabbage, Greek yogurt, and the remaining Dijon mustard to create a creamy slaw.

• 5

  Once the pork is finished, shred the meat thoroughly and toss it with the prepared BBQ sauce until fully coated.

• 6

  Lightly toast the whole wheat bun, then layer the pulled pork on the bottom half and top with the fresh cabbage slaw before serving.