Name: BBQ Pulled Pork Mac and Cheese
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz pork shoulder; 1 oz chickpea elbow pasta; 0.25 oz sharp cheddar cheese; 0.25 cup plain non-fat Greek yogurt; 2 tbsp sugar-free BBQ sauce; 1 tbsp nutritional yeast; 0.25 tsp garlic powder; 0.25 tsp smoked paprika; 0.13 tsp sea salt; 0.13 tsp black pepper; 1 tbsp chives

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

YOUR SOLIN GENERATED RECIPE

BBQ Pulled Pork Mac and Cheese

Slow-roasted pork shoulder tossed in tangy BBQ sauce over creamy chickpea pasta with a sharp cheddar finish and a velvety texture.

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NUTRITION

Protein

37.0g

Fat

30.2g

Carbs

28.4g

SERVINGS

1 serving

INGREDIENTS

4 oz pork shoulder

1 oz chickpea elbow pasta

0.25 oz sharp cheddar cheese

0.25 cup plain non-fat Greek yogurt

2 tbsp sugar-free BBQ sauce

1 tbsp nutritional yeast

0.25 tsp garlic powder

0.25 tsp smoked paprika

0.13 tsp sea salt

0.13 tsp black pepper

1 tbsp chives

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PREPARATION

1
Boil the chickpea pasta in salted water until al dente, then drain, reserving a splash of pasta water for the sauce.
2
In a small mixing bowl, whisk together the Greek yogurt, nutritional yeast, garlic powder, and smoked paprika until the mixture is smooth.
3
Warm the shredded pork shoulder in a skillet over medium heat, stirring in the sugar-free BBQ sauce until the meat is well coated and heated through.
4
Return the cooked pasta to the pot over low heat, adding the yogurt mixture and shredded cheddar cheese, stirring constantly until the cheese is melted.
5
Fold the BBQ pulled pork into the creamy mac and cheese, adding a teaspoon of the reserved pasta water if needed to reach your desired consistency.
6
Season with sea salt and black pepper, then serve immediately topped with fresh chopped chives.