NUTRITION

SERVINGS

INGREDIENTS

4 oz Pork shoulder

0.5 whole Whole wheat bun

1 cup Shredded cabbage

2 tbsp Greek yogurt

1 tbsp Apple cider vinegar

2 tbsp Tomato paste

0.25 tbsp Maple syrup

1 tsp Smoked paprika

0.5 tsp Garlic powder

0.5 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Dijon mustard

PREPARATION

• 1

  Rub the pork shoulder evenly with 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 on low heat until the meat is tender and shreds easily with a fork.

• 3

  In a small mixing bowl, whisk together the tomato paste, maple syrup, Dijon mustard, and half of the apple cider vinegar to create a clean BBQ sauce.

• 4

  Shred the cooked pork using two forks and toss it thoroughly with the prepared BBQ sauce until every piece is well coated.

• 5

  In a separate bowl, combine the shredded cabbage with the Greek yogurt and the remaining apple cider vinegar for a crisp, tangy slaw.

• 6

  Lightly toast the whole wheat bun and assemble the sandwich by piling the pulled pork onto the base and topping it with a generous scoop of coleslaw.