NUTRITION

SERVINGS

INGREDIENTS

5 oz pork shoulder

0.5 whole whole wheat bun

2 tbsp apple cider vinegar

1 tbsp tomato paste

0.5 tsp honey

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

PREPARATION

• 1

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

• 2

  Place the seasoned pork in a slow cooker or heavy pot and cook on low heat until the meat is tender enough to shred easily with a fork.

• 3

  In a small mixing bowl, whisk together the tomato paste, one tablespoon of apple cider vinegar, and the honey to create a clean-label BBQ sauce.

• 4

  Once the pork is cooked, shred it using two forks and toss it thoroughly with the prepared BBQ sauce until well coated.

• 5

  In a separate bowl, toss the shredded cabbage with the remaining tablespoon of apple cider vinegar to create a quick, crunchy vinegar slaw.

• 6

  Lightly toast the whole wheat bun in a pan or toaster until golden brown.

• 7

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