Name: Smoky BBQ Pulled Pork Sandwiches
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Trimmed pork shoulder; 0.5 whole Sprouted grain bun; 2 tbsp Sugar-free BBQ sauce; 0.5 cup Shredded cabbage; 1 tbsp Apple cider vinegar; 1 tsp Dijon mustard; 0.5 tsp Smoked paprika; 0.5 tsp Garlic powder; 0.5 tsp Onion powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Smoky BBQ Pulled Pork Sandwiches

Slow-cooked pork shoulder shredded and tossed in a tangy sugar-free BBQ sauce, served on a toasted sprouted bun with a crisp, refreshing vinegar slaw.

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NUTRITION

Protein

36.0g

Fat

33.1g

Carbs

22.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Trimmed pork shoulder

0.5 whole Sprouted grain bun

2 tbsp Sugar-free BBQ sauce

0.5 cup Shredded cabbage

1 tbsp Apple cider vinegar

1 tsp Dijon mustard

0.5 tsp Smoked paprika

0.5 tsp Garlic powder

0.5 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Rub the pork shoulder with smoked paprika, garlic powder, onion powder, sea salt, and black pepper until evenly coated.
2
Place the seasoned pork in a slow cooker or pressure cooker with a splash of water and cook until tender enough to shred with a fork.
3
While the pork cooks, whisk together the apple cider vinegar and Dijon mustard in a small bowl, then toss with the shredded cabbage to create a crisp slaw.
4
Once the pork is finished, shred the meat using two forks and discard any excess liquid.
5
Toss the shredded pork with the sugar-free BBQ sauce until well coated and warm.
6
Lightly toast the sprouted grain bun, then pile the BBQ pork onto the bottom half.
7
Top the pork with the vinegar slaw and the other half of the bun before serving immediately.