NUTRITION

SERVINGS

INGREDIENTS

5 oz pork shoulder

0 whole whole grain bun

2 tbsp sugar-free BBQ sauce

1 cup shredded cabbage

0.25 cup plain Greek yogurt

1 tbsp apple cider vinegar

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

  Preheat your oven to 300°F (150°C) or prepare a slow cooker.

• 2

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

• 3

  Rub the spice mixture evenly over all sides of the pork shoulder.

• 4

  Place the pork in a roasting pan or slow cooker and cook until the meat is tender and easily pulls apart with a fork (about 3-4 hours in the oven or 6-8 hours on low in a slow cooker).

• 5

  While the pork cooks, prepare the slaw by whisking together the Greek yogurt and apple cider vinegar in a medium bowl, then folding in the shredded cabbage until well coated.

• 6

  Once the pork is finished, remove it from the heat and use two forks to shred the meat into bite-sized pieces.

• 7

  Transfer the shredded pork to a bowl and toss with the sugar-free BBQ sauce until fully coated.

• 8

  Lightly toast the whole grain bun in a dry skillet or toaster.

• 9

  Assemble the sandwich by placing the pulled pork on the bottom bun, topping it with a generous portion of the creamy slaw, and closing with the top bun.