NUTRITION

SERVINGS

INGREDIENTS

6 oz Pork loin

1 whole Whole wheat bun

2 tbsp Sugar-free BBQ sauce

1 cup Green cabbage

1 tbsp Apple cider vinegar

1 tsp Olive oil

0.5 tsp Smoked paprika

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Place the seasoned pork in a slow cooker with a splash of water and cook on low for 6 to 8 hours until the meat is tender enough to pull apart.

• 3

  Remove the pork from the slow cooker and shred it using two forks, then transfer it to a bowl and toss thoroughly with the sugar-free BBQ sauce.

• 4

  In a small mixing bowl, whisk together the apple cider vinegar and olive oil, then toss with the shredded cabbage to create the slaw.

• 5

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

• 6

  Assemble the sandwich by piling the shredded BBQ pork onto the bottom bun and topping it with a generous portion of the crunchy vinegar slaw.