NUTRITION

SERVINGS

INGREDIENTS

6 oz Pork shoulder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Smoked paprika

0.25 tsp Garlic powder

1 tbsp Apple cider vinegar

1 tbsp Tomato paste

0.5 tsp Maple syrup

1 tsp Dijon mustard

0.5 whole Whole wheat bun

0.5 cup Shredded cabbage

1 tsp Lime juice

PREPARATION

• 1

  Preheat your oven to 300°F (150°C) or set a slow cooker to low.

• 2

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

• 3

  Place the pork in a roasting dish or slow cooker and cook until the meat is tender and easily pulls apart with a fork, approximately 3-4 hours in the oven or 6-8 hours in a slow cooker.

• 4

  While the pork cooks, whisk together the apple cider vinegar, tomato paste, maple syrup, and Dijon mustard in a small saucepan over low heat to create a clean BBQ sauce.

• 5

  In a separate bowl, toss the shredded cabbage with lime juice and a pinch of salt to create a bright, crunchy slaw.

• 6

  Once the pork is done, shred it using two forks and toss it thoroughly with the prepared BBQ sauce.

• 7

  Lightly toast the whole wheat bun, then pile the pulled pork onto the bottom half and top with a generous portion of the zesty slaw before closing the sandwich.