Name: Smoky BBQ Pulled Pork Sandwiches
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6.5 oz Pork shoulder; 0.5 whole Whole wheat bun; 2 tbsp Low-sugar BBQ sauce; 0.5 cup Shredded green cabbage; 1 tsp Apple cider vinegar; 0 tsp Extra virgin olive oil; 0.25 tsp Smoked paprika; 0.25 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper

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-roasted pork shoulder shredded into tender ribbons and tossed in a smoky, spice-rubbed sauce served on a toasted whole wheat bun with crisp vinegar slaw.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

36.6g

Fat

35.2g

Carbs

23.3g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Pork shoulder

0.5 whole Whole wheat bun

2 tbsp Low-sugar BBQ sauce

0.5 cup Shredded green cabbage

1 tsp Apple cider vinegar

0 tsp Extra virgin olive oil

0.25 tsp Smoked paprika

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 300°F (150°C).
2
In a small bowl, combine the smoked paprika, garlic powder, sea salt, and black pepper.
3
Rub the spice mixture evenly over the pork shoulder, pressing it into the meat.
4
Place the pork in a Dutch oven or heavy lidded pot and roast for 3 to 4 hours until the meat is tender enough to pull apart easily with a fork.
5
While the pork rests, whisk together the apple cider vinegar and olive oil in a medium bowl, then toss with the shredded cabbage to create the slaw.
6
Shred the pork using two forks, discarding any excess fat, and stir in the low-sugar BBQ sauce until well coated.
7
Lightly toast the whole wheat bun in a dry pan or toaster.
8
Pile the saucy pulled pork onto the bottom bun, top with a generous heap of the vinegar slaw, and close with the top bun.