NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Pork shoulder

1 medium Whole grain bun

0.25 cup Tomato puree

1 tbsp Apple cider vinegar

1 tsp Smoked paprika

0.5 tsp Garlic powder

0.5 tsp Onion powder

1 tsp Maple syrup

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 cup Shredded cabbage

1 tbsp Greek yogurt

1 tsp Dijon mustard

PREPARATION

• 1

  Place the pork shoulder in a slow cooker and season with half of the smoked paprika, garlic powder, onion powder, salt, and pepper.

• 2

  Cook on low for 8 hours or until the meat is tender enough to shred easily with a fork.

• 3

  In a small bowl, whisk together the tomato puree, apple cider vinegar, maple syrup, and remaining spices to create the BBQ sauce.

• 4

  Shred the cooked pork and toss with the prepared BBQ sauce until well coated.

• 5

  In another bowl, combine the shredded cabbage, Greek yogurt, and Dijon mustard to make the slaw.

• 6

  Lightly toast the whole grain bun and pile the pulled pork onto the bottom half, topping with the crisp slaw before closing the sandwich.