NUTRITION

SERVINGS

INGREDIENTS

5 oz pork shoulder

0 whole sprouted grain bun

0.25 cup non-fat Greek yogurt

1 cup shredded cabbage mix

1 tbsp apple cider vinegar

2 tbsp tomato paste

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 tsp honey

PREPARATION

• 1

  Season the pork shoulder with sea salt, black pepper, garlic powder, and onion powder.

• 2

  Place the seasoned pork in a slow cooker or heavy pot with a splash of water and cook on low until tender enough to shred easily with two forks.

• 3

  In a small mixing bowl, whisk together the tomato paste, apple cider vinegar, smoked paprika, and honey to create a clean, smoky BBQ sauce.

• 4

  Shred the cooked pork and toss it thoroughly with the prepared BBQ sauce until every strand is coated.

• 5

  In a separate bowl, combine the shredded cabbage mix with the Greek yogurt and a teaspoon of apple cider vinegar to create a tangy, crisp slaw.

• 6

  Lightly toast the sprouted grain bun in a dry pan or toaster until golden and warm.

• 7

  Assemble the sandwich by piling the saucy pulled pork onto the bottom bun, topping with the creamy slaw, and finishing with the top bun.