NUTRITION

SERVINGS

INGREDIENTS

6 oz pork shoulder

1 whole whole wheat sandwich bun

2 tbsp apple cider vinegar

1 tbsp tomato paste

1 tsp smoked paprika

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup green cabbage

1 tsp dijon mustard

1 tsp maple syrup

1 tsp olive oil

PREPARATION

• 1

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

• 2

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

• 3

  Stir in tomato paste, one tablespoon of apple cider vinegar, and maple syrup, then cover and simmer until the meat is tender enough to shred.

• 4

  Shred the pork using two forks and toss it back into the concentrated cooking juices.

• 5

  Mix the shredded cabbage with the remaining tablespoon of apple cider vinegar and dijon mustard to create a bright, crunchy slaw.

• 6

  Toast the whole wheat sandwich bun and assemble the sandwich by layering the smoky pork and the fresh slaw.