NUTRITION

SERVINGS

INGREDIENTS

4 oz pork shoulder

1 tbsp apple cider vinegar

1 tbsp low-sugar BBQ sauce

0.5 whole whole wheat bun

0.5 cup green cabbage

0.5 cup red cabbage

3 tbsp plain Greek yogurt

1 tsp Dijon mustard

0.25 tsp smoked paprika

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Place the seasoned pork in a slow cooker with the apple cider vinegar and cook on low for 8 hours until the meat is tender and pulls apart easily.

• 3

  Remove the pork from the slow cooker and use two forks to shred the meat into ribbons, discarding any large pieces of rendered fat.

• 4

  In a medium bowl, whisk together the Greek yogurt and Dijon mustard until smooth, then toss with the shredded green and red cabbage to create the slaw.

• 5

  Slice the whole wheat bun and lightly toast it in a dry pan or toaster until the edges are golden and crisp.

• 6

  Place the shredded pork on the bottom bun, drizzle with the BBQ sauce, top with a generous heap of the creamy cabbage slaw, and serve immediately.