Name: Slow-Cooked BBQ Pulled Pork Sandwiches
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Pork shoulder; 1 whole Sprouted grain bun; 2 tbsp Sugar-free BBQ sauce; 0.5 cup Shredded cabbage; 1 tbsp Apple cider vinegar; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Garlic powder; 0.25 tsp Smoked paprika; 0 tsp Olive oil

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

Tender pork shoulder slow-cooked until it shreds effortlessly, piled onto a sprouted bun with a tangy, crisp cabbage slaw for a smoky and satisfying bite.

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NUTRITION

Protein

34.3g

Fat

31.7g

Carbs

37.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Pork shoulder

1 whole Sprouted grain bun

2 tbsp Sugar-free BBQ sauce

0.5 cup Shredded cabbage

1 tbsp Apple cider vinegar

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.25 tsp Smoked paprika

0 tsp Olive oil

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PREPARATION

1
Season the pork shoulder evenly with sea salt, black pepper, garlic powder, and smoked paprika.
2
Heat olive oil in a large skillet over medium-high heat and sear the pork on all sides until a golden-brown crust forms.
3
Place the seared pork into a slow cooker and cook on low for 7 to 8 hours until the meat is tender and pulls apart easily with a fork.
4
Remove the pork from the slow cooker, discard the excess fat and liquid, and shred the meat thoroughly.
5
Toss the shredded pork with the sugar-free BBQ sauce until well-coated and moist.
6
In a small bowl, whisk together the shredded cabbage and apple cider vinegar to create a bright, acidic slaw.
7
Lightly toast the sprouted grain bun, then pile the BBQ pulled pork onto the bottom half and top with the cabbage slaw before serving.