NUTRITION

SERVINGS

INGREDIENTS

6 oz pork shoulder

0.5 whole whole wheat bun

0.5 tsp smoked paprika

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp apple cider vinegar

2 tbsp sugar-free BBQ sauce

0.5 cup shredded cabbage

1 tbsp nonfat Greek yogurt

1 tsp Dijon mustard

PREPARATION

• 1

  Combine the smoked paprika, garlic powder, onion powder, sea salt, and black pepper in a small bowl to create a dry rub.

• 2

  Rub the spice mixture thoroughly and evenly over all sides of the pork shoulder.

• 3

  Place the seasoned pork in a slow cooker, add the apple cider vinegar to the bottom, and cook on low for 8 hours until the meat is tender and falling apart.

• 4

  Remove the pork from the slow cooker and use two forks to shred the meat, discarding any visible pieces of excess fat.

• 5

  Place the shredded pork in a bowl and toss with the sugar-free BBQ sauce until every strand is well coated.

• 6

  In a separate small mixing bowl, whisk together the Greek yogurt and Dijon mustard, then toss with the shredded cabbage to create a creamy slaw.

• 7

  Lightly toast the whole wheat bun in a pan or toaster until golden brown.

• 8

  Assemble the sandwich by piling the BBQ pulled pork onto the bottom bun, topping it with the crunchy slaw, and placing the top bun over it.