NUTRITION

SERVINGS

INGREDIENTS

4 oz Pork shoulder

1 tsp Smoked paprika

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Sugar-free BBQ sauce

0.5 whole Sprouted grain bun

1 cup Shredded cabbage

0.25 cup Plain Greek yogurt

1 tsp Apple cider vinegar

PREPARATION

• 1

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

• 2

  Slow-cook the pork at 300°F for 3 to 4 hours or in a slow cooker on low for 8 hours until it is tender enough to shred easily.

• 3

  Shred the cooked pork using two forks and toss with the sugar-free BBQ sauce until well coated.

• 4

  In a small mixing bowl, whisk together the Greek yogurt and apple cider vinegar, then stir in the shredded cabbage to create a creamy slaw.

• 5

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

• 6

  Assemble the sandwich by piling the shredded pork onto the bottom bun and topping it with a generous portion of the tangy slaw.