NUTRITION

SERVINGS

INGREDIENTS

6 oz pork shoulder

1 tbsp apple cider vinegar

1 tsp smoked paprika

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

2 tbsp sugar-free BBQ sauce

0.5 whole whole wheat bun

0.5 cup green cabbage

1 tbsp Greek yogurt

0.5 tsp Dijon mustard

PREPARATION

• 1

  Rub the pork shoulder thoroughly with the smoked paprika, garlic powder, onion 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 6 to 8 hours until the meat is tender and easily shredded.

• 3

  Once the pork is cooked, remove it from the slow cooker and shred it using two forks, discarding any excess fat.

• 4

  Toss the shredded pork with the sugar-free BBQ sauce until evenly coated.

• 5

  In a small mixing bowl, whisk together the Greek yogurt and Dijon mustard, then toss with the shredded cabbage to create a light slaw.

• 6

  Lightly toast the whole wheat bun, then pile the pulled pork onto the bottom half and top with the creamy cabbage slaw before closing the sandwich.