NUTRITION

SERVINGS

INGREDIENTS

6 oz Pork shoulder

0.5 whole Whole wheat bun

0.25 cup Non-fat Greek yogurt

1 tbsp Apple cider vinegar

1 cup Shredded cabbage mix

2 tbsp Low-sugar BBQ sauce

0.25 tsp Smoked paprika

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0 tsp Olive oil

PREPARATION

• 1

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

• 2

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

• 3

  Place the seared pork in a slow cooker with a splash of water and cook on low for 8 hours until the meat is tender enough to pull apart.

• 4

  In a small mixing bowl, whisk together the non-fat Greek yogurt and apple cider vinegar to create the slaw dressing.

• 5

  Add the shredded cabbage mix to the dressing and toss thoroughly until every piece is coated.

• 6

  Once the pork is finished, shred it using two forks and stir in the low-sugar BBQ sauce until well combined.

• 7

  Lightly toast the whole wheat bun in a toaster or dry pan until warm and slightly firm.

• 8

  Assemble the sandwich by placing the BBQ pork on the bottom bun, topping it with the creamy cabbage slaw, and finishing with the top bun.