NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Pork shoulder

0.5 whole Whole wheat bun

2 tbsp Sugar-free BBQ sauce

1 cup Cabbage

2 tbsp Greek yogurt

1 tbsp Apple cider vinegar

0.5 tsp Smoked paprika

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Season the pork shoulder evenly on all sides with the smoked paprika, garlic powder, sea salt, and black pepper.

• 2

  Place the seasoned pork into a slow cooker and cook on low for 8 hours until the meat is tender and pulls apart easily with a fork.

• 3

  Remove the pork from the cooker, shred the meat using two forks while discarding any excess fat, and toss with the sugar-free BBQ sauce.

• 4

  In a medium mixing bowl, whisk together the Greek yogurt and apple cider vinegar, then fold in the shredded cabbage until well coated.

• 5

  Split the whole wheat bun and toast it in a dry skillet over medium heat until the edges are golden brown and warm.

• 6

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