NUTRITION

SERVINGS

INGREDIENTS

6 oz Pork loin

1 whole Sprouted grain bun

2 tbsp Sugar-free BBQ sauce

0.5 cup Shredded green cabbage

0.5 cup Shredded red cabbage

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

PREPARATION

• 1

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

• 2

  Place the seasoned pork in a slow cooker with a splash of water and cook on low for 6-8 hours or until the meat is tender enough to shred with a fork.

• 3

  Remove the pork from the slow cooker and shred it using two forks, discarding any excess liquid.

• 4

  Toss the shredded pork with the sugar-free BBQ sauce until well combined and heated through.

• 5

  In a small bowl, whisk the apple cider vinegar with a pinch of salt and pepper, then toss with the green and red cabbage to create a quick slaw.

• 6

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

• 7

  Pile the BBQ pork onto the bottom half of the bun, top with a generous portion of the vinegar slaw, and cover with the top bun.