NUTRITION

SERVINGS

INGREDIENTS

6 oz pork shoulder

0.5 whole whole wheat bun

2 tbsp sugar-free BBQ sauce

0 tsp olive oil

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

0.5 cup shredded cabbage

1 tbsp apple cider vinegar

PREPARATION

• 1

  In a small bowl, combine the smoked paprika, garlic powder, onion powder, sea salt, and black pepper.

• 2

  Rub the spice blend thoroughly onto all sides of the pork shoulder.

• 3

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

• 4

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

• 5

  Shred the cooked pork and toss it in a bowl with the sugar-free BBQ sauce until every strand is well-coated.

• 6

  In a separate small bowl, whisk together the shredded cabbage and apple cider vinegar to create a bright and acidic slaw.

• 7

  Lightly toast the whole wheat bun in a pan or toaster until warm and slightly crisp.

• 8

  Place the saucy pulled pork onto the bottom half of the bun, top with a generous portion of the vinegar slaw, and close the sandwich.