Name: Smoky BBQ Pulled Pork Sandwiches
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz pork shoulder; 0 whole whole wheat bun; 2 tbsp sugar-free BBQ sauce; 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 cup shredded cabbage; 0.25 cup plain Greek yogurt; 1 tsp apple cider vinegar; 1 tsp dijon mustard

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Smoky BBQ Pulled Pork Sandwiches

Slow-cooked pork shoulder shredded and tossed in a tangy, sugar-free BBQ sauce served on a toasted whole wheat bun with creamy, crisp coleslaw.

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NUTRITION

Protein

33.5g

Fat

41.5g

Carbs

14.3g

SERVINGS

1 serving

INGREDIENTS

5.5 oz pork shoulder

0 whole whole wheat bun

2 tbsp sugar-free BBQ sauce

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 cup shredded cabbage

0.25 cup plain Greek yogurt

1 tsp apple cider vinegar

1 tsp dijon mustard

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PREPARATION

1
Season 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 and cook on low for 8 hours until the meat is tender and easily pulls apart with a fork.
3
In a medium mixing bowl, whisk together the Greek yogurt, apple cider vinegar, and Dijon mustard to create a clean, high-protein dressing.
4
Toss the shredded cabbage with the yogurt dressing until thoroughly coated to create a crisp coleslaw.
5
Shred the cooked pork using two forks and mix it with the sugar-free BBQ sauce until every strand is coated in the tangy glaze.
6
Lightly toast the whole wheat bun in a dry pan or toaster until golden and warm.
7
Assemble the sandwich by piling the BBQ pork onto the bottom bun, topping with a generous heap of the creamy coleslaw, and finishing with the top bun.