NUTRITION

SERVINGS

INGREDIENTS

8 oz pork loin

1 whole whole wheat bun

2 tbsp sugar-free BBQ sauce

0.5 cup shredded cabbage

1 tbsp apple cider vinegar

1 tsp extra virgin olive oil

0.25 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

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

• 2

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

• 3

  Transfer the pork to a slow cooker or heavy pot with 1/4 cup of water and cook on low for 6-8 hours until the meat is tender enough to shred.

• 4

  Once cooked, shred the pork using two forks and toss thoroughly with the sugar-free BBQ sauce.

• 5

  In a small mixing bowl, combine the shredded cabbage and apple cider vinegar, tossing to coat for a bright and crunchy slaw.

• 6

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