YOUR SOLIN GENERATED RECIPE
Smoky BBQ Pulled Pork Sandwiches
Slow-cooked pork shoulder shredded into tender, melt-in-your-mouth strands and piled onto a toasted whole wheat bun with tangy vinegar slaw.
INGREDIENTS
6 oz pork shoulder
0.5 whole whole wheat bun
1 tbsp apple cider vinegar
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
2 tbsp low sugar BBQ sauce
0.5 cup shredded green cabbage
2 tbsp shredded carrots
2 tbsp plain Greek yogurt
PREPARATION
Season the pork shoulder thoroughly on all sides with smoked paprika, garlic powder, onion powder, sea salt, and black pepper.
Place the seasoned pork in a slow cooker, pour in the apple cider vinegar, and cook on low for 8 hours until the meat is incredibly tender.
Transfer the pork to a cutting board, remove any large pieces of fat, and shred the meat into fine strands using two forks.
Return the shredded pork to the slow cooker or a bowl and fold in the low sugar BBQ sauce until the meat is well-moistened.
In a medium bowl, combine the shredded cabbage and carrots with the Greek yogurt, tossing until the vegetables are lightly and evenly dressed.
Lightly toast the whole wheat bun, then layer the succulent pulled pork onto the bottom half and crown it with a generous heap of slaw.