YOUR SOLIN GENERATED RECIPE
Slow-Cooked BBQ Pulled Pork Sandwiches
Tender pork shoulder slow-cooked in smoky spices until it shreds effortlessly, served on a toasted bun with a crisp, tangy vinegar slaw.
INGREDIENTS
6.75 oz Pork shoulder
0.5 whole wheat bun
2 tbsp Sugar-free BBQ sauce
0.5 cup Shredded cabbage
1 tbsp Apple cider vinegar
0.5 tsp Smoked paprika
0.5 tsp Garlic powder
0.25 tsp Sea salt
0.25 tsp Black pepper
0 tsp Olive oil
PREPARATION
Season the pork shoulder evenly with the smoked paprika, garlic powder, half of the sea salt, and the black pepper.
Heat the olive oil in a heavy-bottomed pan over medium-high heat and sear the pork on all sides until a golden-brown crust forms.
Transfer the seared pork to a slow cooker and cook on the low setting for 6 to 8 hours until the meat is tender and pulls apart easily with a fork.
Remove the pork from the slow cooker, shred the meat thoroughly, and toss it with the sugar-free BBQ sauce until well coated.
In a small mixing bowl, whisk together the apple cider vinegar and the remaining sea salt, then toss with the shredded cabbage to create a quick, tangy slaw.
Lightly toast the wheat bun and assemble the sandwich by piling the shredded pork onto the bottom bun and topping it with the crisp vinegar slaw.