Name: Slow-Cooked BBQ Pulled Pork Sandwiches
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz pork shoulder; 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 apple cider vinegar; 3 tbsp sugar-free BBQ sauce; 0 whole sprouted grain bun; 0.5 cup shredded cabbage mix; 2 tbsp plain non-fat Greek yogurt; 1 tsp dijon mustard

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

YOUR SOLIN GENERATED RECIPE

Slow-Cooked BBQ Pulled Pork Sandwiches

Slow-cooked pork shoulder rubbed with smoky spices and shredded into a tangy BBQ sauce, served on a toasted sprouted bun with a pile of crisp, vinegar-based coleslaw.

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NUTRITION

Protein

34.4g

Fat

40.8g

Carbs

11.2g

SERVINGS

1 serving

INGREDIENTS

6 oz pork shoulder

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 apple cider vinegar

3 tbsp sugar-free BBQ sauce

0 whole sprouted grain bun

0.5 cup shredded cabbage mix

2 tbsp plain non-fat Greek yogurt

1 tsp dijon mustard

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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 into a slow cooker and pour the apple cider vinegar around the base.
3
Cook on low for 8 hours or until the meat is tender enough to be easily pulled apart with a fork.
4
Remove the pork from the slow cooker, shred it using two forks, and discard any excess fat or cooking liquid.
5
Toss the shredded pork with the sugar-free BBQ sauce until every strand is well coated.
6
In a small mixing bowl, whisk together the Greek yogurt and Dijon mustard, then fold in the shredded cabbage mix.
7
Lightly toast the sprouted grain bun, pile the BBQ pork onto the bottom half, and top with the crisp coleslaw before closing the sandwich.