NUTRITION

SERVINGS

INGREDIENTS

4 oz Pork shoulder

0.5 whole Whole wheat bun

1 cup Shredded cabbage

0.25 cup Plain Greek yogurt

2 tbsp Tomato paste

1 tbsp Apple cider vinegar

0.5 tsp Maple syrup

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

PREPARATION

• 1

  Season the pork shoulder with half of the sea salt, black pepper, and smoked paprika.

• 2

  Place the pork in a slow cooker on low for 6-8 hours or roast in the oven at 300°F until it pulls apart easily with a fork.

• 3

  In a small bowl, whisk together the tomato paste, apple cider vinegar, maple syrup, garlic powder, onion powder, and the remaining smoked paprika to create the BBQ sauce.

• 4

  Shred the cooked pork using two forks and toss it thoroughly with the prepared BBQ sauce.

• 5

  In another bowl, combine the shredded cabbage with the Greek yogurt, a splash of apple cider vinegar, and the remaining salt and pepper to make the slaw.

• 6

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

• 7

  Pile the saucy pulled pork onto the bottom bun, top with a generous heap of the creamy slaw, and cover with the top bun.