Name: Barbecue Pulled Pork Sandwich with Slaw
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6.5 oz Pork shoulder; 0.25 medium Whole wheat bun; 1 cup Shredded cabbage mix; 1 tbsp Apple cider vinegar; 1 tbsp Greek yogurt; 2 tbsp Low-sugar BBQ sauce; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Garlic powder; 0.25 tsp Smoked paprika

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

YOUR SOLIN GENERATED RECIPE

Barbecue Pulled Pork Sandwich with Slaw

Slow-roasted pork shoulder shredded into a tangy low-sugar barbecue sauce, topped with a crisp, creamy vinegar slaw on a toasted whole wheat bun.

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NUTRITION

Protein

38.5g

Fat

37.5g

Carbs

19.6g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Pork shoulder

0.25 medium Whole wheat bun

1 cup Shredded cabbage mix

1 tbsp Apple cider vinegar

1 tbsp Greek yogurt

2 tbsp Low-sugar BBQ sauce

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.25 tsp Smoked paprika

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PREPARATION

1
Season the pork shoulder with sea salt, black pepper, garlic powder, and smoked paprika before slow-cooking until tender.
2
Shred the cooked pork with two forks and measure out 6.5 ounces for the sandwich.
3
In a small mixing bowl, whisk together the Greek yogurt and apple cider vinegar until smooth.
4
Toss the shredded cabbage mix into the yogurt dressing until every piece is lightly coated.
5
Combine the shredded pork with the low-sugar barbecue sauce in a pan over medium heat, stirring until the sauce is bubbly.
6
Lightly toast the whole wheat bun in a dry pan or toaster until the edges are golden.
7
Place the warm barbecue pork on the bottom bun, top with the crisp slaw, and finish with the top bun.