NUTRITION

SERVINGS

INGREDIENTS

6 oz pork shoulder

1 whole whole wheat bun

0.25 cup apple cider vinegar

1 tbsp coconut aminos

1 tsp smoked paprika

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

1 cup shredded cabbage

1 tbsp avocado oil mayonnaise

1 tsp dijon mustard

2 tbsp sugar-free bbq sauce

PREPARATION

• 1

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

• 2

  Place the seasoned pork in a slow cooker and pour in the apple cider vinegar and coconut aminos.

• 3

  Cover and cook on low for 8 hours or high for 4 hours until the meat is tender and shreds easily with a fork.

• 4

  While the pork is cooking, prepare the slaw by whisking together the avocado oil mayonnaise and Dijon mustard in a medium bowl.

• 5

  Toss the shredded cabbage into the dressing until well coated and refrigerate until ready to serve.

• 6

  Once the pork is finished, remove it from the slow cooker, shred it using two forks, and mix in the sugar-free BBQ sauce.

• 7

  Lightly toast the whole wheat bun, then pile the shredded pork onto the bottom half and top with a generous portion of the crisp slaw.