NUTRITION

SERVINGS

INGREDIENTS

5 oz pork shoulder

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

2 tbsp sugar-free BBQ sauce

1 medium whole wheat bun

0.5 cup shredded cabbage

1 tbsp nonfat Greek yogurt

1 tsp dijon mustard

PREPARATION

• 1

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

• 2

  Place the seasoned pork in a slow cooker or heavy-bottomed pot with the apple cider vinegar and cook on low until the meat is tender enough to shred easily with a fork.

• 3

  Remove the pork from the heat, shred it thoroughly using two forks, and discard any excess fat.

• 4

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

• 5

  In a small mixing bowl, whisk together the nonfat Greek yogurt and Dijon mustard, then stir in the shredded cabbage to create a creamy slaw.

• 6

  Lightly toast the whole wheat bun in a dry pan or toaster.

• 7

  Assemble the sandwich by piling the BBQ pulled pork onto the bottom bun and topping it with the crunchy cabbage slaw.