NUTRITION

SERVINGS

INGREDIENTS

6 oz pork loin

1 whole whole wheat bun

2 tbsp sugar-free BBQ sauce

1 tbsp apple cider vinegar

1 tsp olive oil

0.5 cup shredded cabbage

0.25 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

  Rub the pork loin with smoked paprika, garlic powder, onion powder, sea salt, and black pepper until evenly coated.

• 2

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

• 3

  Transfer the seared pork to a slow cooker or pressure cooker with a splash of water and cook until the meat is tender enough to pull apart easily.

• 4

  Shred the pork using two forks, removing any excess fat, and return the meat to the pot.

• 5

  Stir in the sugar-free BBQ sauce and half of the apple cider vinegar, tossing until the pork is well-coated and juicy.

• 6

  In a small bowl, combine the shredded cabbage with the remaining apple cider vinegar and a pinch of salt to create a quick slaw.

• 7

  Lightly toast the whole wheat bun and pile the warm BBQ pork onto the bottom half.

• 8

  Top the pork with the crisp vinegar slaw and the top bun before serving immediately.