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

Slow-cooked pork tenderloin shredded into a tangy BBQ sauce and piled onto a sprouted bun with a crunch of zesty vinegar-based slaw.

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NUTRITION

442kcal
Protein
46.3g
Fat
9.4g
Carbs
40.5g

SERVINGS

1 serving

INGREDIENTS

6 oz pork tenderloin

1 whole sprouted grain bun

2 tbsp low-sugar BBQ sauce

1 cup shredded cabbage mix

1 tbsp apple cider vinegar

0.5 tsp garlic powder

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp yellow mustard

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PREPARATION

  • 1

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

  • 2

    Place the seasoned pork in a slow cooker and cook on low for 6 to 8 hours until the meat is tender enough to pull apart easily with a fork.

  • 3

    While the pork is finishing, whisk together the apple cider vinegar and yellow mustard in a medium bowl, then toss with the shredded cabbage mix to create a quick slaw.

  • 4

    Remove the cooked pork from the slow cooker and shred it thoroughly using two forks on a clean cutting board.

  • 5

    Transfer the shredded pork back into a bowl and stir in the low-sugar BBQ sauce until every strand is well coated.

  • 6

    Lightly toast the sprouted grain bun in a pan or toaster oven until golden brown.

  • 7

    Pile the BBQ shredded pork onto the bottom half of the toasted bun, top with a generous heap of the vinegar slaw, and close the sandwich with the top bun.

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

Slow-cooked pork tenderloin shredded into a tangy BBQ sauce and piled onto a sprouted bun with a crunch of zesty vinegar-based slaw.

NUTRITION

442kcal
Protein
46.3g
Fat
9.4g
Carbs
40.5g

SERVINGS

1 serving

INGREDIENTS

6 oz pork tenderloin

1 whole sprouted grain bun

2 tbsp low-sugar BBQ sauce

1 cup shredded cabbage mix

1 tbsp apple cider vinegar

0.5 tsp garlic powder

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp yellow mustard

PREPARATION

  • 1

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

  • 2

    Place the seasoned pork in a slow cooker and cook on low for 6 to 8 hours until the meat is tender enough to pull apart easily with a fork.

  • 3

    While the pork is finishing, whisk together the apple cider vinegar and yellow mustard in a medium bowl, then toss with the shredded cabbage mix to create a quick slaw.

  • 4

    Remove the cooked pork from the slow cooker and shred it thoroughly using two forks on a clean cutting board.

  • 5

    Transfer the shredded pork back into a bowl and stir in the low-sugar BBQ sauce until every strand is well coated.

  • 6

    Lightly toast the sprouted grain bun in a pan or toaster oven until golden brown.

  • 7

    Pile the BBQ shredded pork onto the bottom half of the toasted bun, top with a generous heap of the vinegar slaw, and close the sandwich with the top bun.