Slow-Cooked BBQ Pulled Pork Sandwiches

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

Slow-Cooked BBQ Pulled Pork Sandwiches

YOUR SOLIN GENERATED RECIPE

Slow-Cooked BBQ Pulled Pork Sandwiches

Tender pork shoulder slow-cooked with aromatic spices until it shreds effortlessly, served on a toasted bun with a crisp, tangy vinegar slaw.

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NUTRITION

507kcal
Protein
32.2g
Fat
30.0g
Carbs
27.4g

SERVINGS

1 serving

INGREDIENTS

5.5 oz pork shoulder

1 tbsp apple cider vinegar

1 tsp smoked paprika

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

2 tbsp low-sugar BBQ sauce

0.5 whole whole wheat bun

0.5 cup shredded green cabbage

0.25 cup shredded carrots

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PREPARATION

  • 1

    Trim any excess thick fat from the pork shoulder and rub the surface evenly with smoked paprika, garlic powder, onion powder, sea salt, and black pepper.

  • 2

    Place the seasoned pork into the slow cooker and pour the apple cider vinegar around the base.

  • 3

    Cover and cook on the low setting for 8 hours, or until the meat is tender and pulls apart easily with a fork.

  • 4

    Remove the pork from the slow cooker, transfer to a large bowl, and shred thoroughly using two forks while discarding any remaining fat or gristle.

  • 5

    Stir the low-sugar BBQ sauce into the shredded pork until every strand is well-coated and succulent.

  • 6

    In a separate small bowl, toss the shredded cabbage and carrots with a teaspoon of apple cider vinegar to create a quick, crunchy slaw.

  • 7

    Lightly toast the whole wheat bun, then pile the BBQ pork onto the bottom half and top with a generous portion of the fresh slaw before closing the sandwich.

Slow-Cooked BBQ Pulled Pork Sandwiches

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

Slow-Cooked BBQ Pulled Pork Sandwiches

YOUR SOLIN GENERATED RECIPE

Slow-Cooked BBQ Pulled Pork Sandwiches

Tender pork shoulder slow-cooked with aromatic spices until it shreds effortlessly, served on a toasted bun with a crisp, tangy vinegar slaw.

NUTRITION

507kcal
Protein
32.2g
Fat
30.0g
Carbs
27.4g

SERVINGS

1 serving

INGREDIENTS

5.5 oz pork shoulder

1 tbsp apple cider vinegar

1 tsp smoked paprika

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

2 tbsp low-sugar BBQ sauce

0.5 whole whole wheat bun

0.5 cup shredded green cabbage

0.25 cup shredded carrots

PREPARATION

  • 1

    Trim any excess thick fat from the pork shoulder and rub the surface evenly with smoked paprika, garlic powder, onion powder, sea salt, and black pepper.

  • 2

    Place the seasoned pork into the slow cooker and pour the apple cider vinegar around the base.

  • 3

    Cover and cook on the low setting for 8 hours, or until the meat is tender and pulls apart easily with a fork.

  • 4

    Remove the pork from the slow cooker, transfer to a large bowl, and shred thoroughly using two forks while discarding any remaining fat or gristle.

  • 5

    Stir the low-sugar BBQ sauce into the shredded pork until every strand is well-coated and succulent.

  • 6

    In a separate small bowl, toss the shredded cabbage and carrots with a teaspoon of apple cider vinegar to create a quick, crunchy slaw.

  • 7

    Lightly toast the whole wheat bun, then pile the BBQ pork onto the bottom half and top with a generous portion of the fresh slaw before closing the sandwich.