NUTRITION

SERVINGS

INGREDIENTS

6 oz Pork loin

1 whole Whole wheat bun

2 tbsp Sugar-free BBQ sauce

1 cup Shredded cabbage

1 tbsp Apple cider vinegar

1 tsp Dijon mustard

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Smoked paprika

0.5 tsp Garlic powder

1 tsp Olive oil

PREPARATION

• 1

  In a small bowl, whisk together the smoked paprika, garlic powder, sea salt, and black pepper.

• 2

  Rub the spice mixture evenly over the pork loin.

• 3

  Heat the olive oil in a pan over medium-high heat and sear the pork on all sides until golden brown.

• 4

  Transfer the pork to a slow cooker or pressure cooker with a splash of water and cook until the meat is tender enough to shred with a fork.

• 5

  While the pork cooks, combine the shredded cabbage, apple cider vinegar, and Dijon mustard in a bowl to create the slaw.

• 6

  Once the pork is done, shred the meat and toss it thoroughly with the sugar-free BBQ sauce.

• 7

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

• 8

  Pile the pulled pork onto the bottom bun, top with the cabbage slaw, and close the sandwich.