NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Pork shoulder

1 whole Whole grain bun

1.5 tbsp Unsweetened BBQ sauce

1 cup Shredded cabbage

1 tbsp Apple cider vinegar

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

PREPARATION

• 1

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

• 2

  Place the seasoned pork in a slow cooker or heavy pot and cook at 300°F for 4 hours until the meat is tender and easily pulls apart.

• 3

  Shred the cooked pork using two forks and toss it with the unsweetened BBQ sauce until every strand is well coated.

• 4

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

• 5

  Toast the whole grain bun in a dry pan or toaster until the edges are golden and slightly crunchy.

• 6

  Assemble the sandwich by piling the smoky pulled pork onto the bottom bun and topping it with a generous heap of the crisp vinegar slaw.