NUTRITION

SERVINGS

INGREDIENTS

6.5 oz pork shoulder

0.5 whole whole-wheat bun

2 tbsp sugar-free BBQ sauce

0.5 cup shredded green cabbage

0.25 cup shredded carrots

1 tbsp apple cider vinegar

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp smoked paprika

0.25 tsp garlic powder

0 tsp olive oil

PREPARATION

• 1

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

• 2

  Apply the spice mixture evenly over all sides of the pork shoulder, pressing it in to ensure it adheres.

• 3

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

• 4

  Transfer the seared pork to a slow cooker or heavy pot and cook on low heat until the meat is tender enough to shred easily with two forks.

• 5

  Shred the pork into bite-sized pieces and toss it with the sugar-free BBQ sauce until thoroughly coated.

• 6

  In a separate mixing bowl, whisk the apple cider vinegar and toss it with the shredded green cabbage and carrots to create a crunchy slaw.

• 7

  Lightly toast the whole-wheat bun until warm and pile the pulled pork onto the bottom half.

• 8

  Top the pork with a generous portion of the vinegar slaw and place the remaining bun half on top to serve.