NUTRITION

SERVINGS

INGREDIENTS

6.25 oz Pork shoulder

0 whole Whole grain bun

2 tbsp Sugar-free BBQ sauce

0.5 cup Shredded green cabbage

1 tsp 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

0 tsp Extra virgin olive oil

PREPARATION

• 1

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

• 2

  Slow-cook the pork in a covered pot or slow cooker until the meat is tender enough to be easily shredded with two forks.

• 3

  Whisk the extra virgin olive oil and apple cider vinegar in a medium bowl, then toss with the shredded cabbage to create a bright, crunchy slaw.

• 4

  Shred the warm pork into ribbons and combine it with the sugar-free BBQ sauce until every piece is well coated.

• 5

  Lightly toast the whole grain bun in a dry skillet or toaster until the edges are golden and fragrant.

• 6

  Assemble the sandwich by piling the smoky pulled pork onto the bottom bun and topping it with the zesty slaw before closing with the top bun.