NUTRITION

SERVINGS

INGREDIENTS

6 oz boneless pork shoulder

1 tsp garlic powder

1 tsp onion powder

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

2 tbsp sugar-free BBQ sauce

0.5 whole whole-wheat bun

0.5 cup shredded cabbage

1 tbsp apple cider vinegar

1 tsp dijon mustard

PREPARATION

• 1

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

• 2

  Place the seasoned pork in a slow cooker and cook on low for 8 hours until the meat is tender and shreds easily with a fork.

• 3

  Remove the pork from the slow cooker, discard any excess liquid, and shred the meat thoroughly.

• 4

  Toss the shredded pork with the sugar-free BBQ sauce until well coated.

• 5

  In a small mixing bowl, whisk together the apple cider vinegar and dijon mustard, then toss with the shredded cabbage to create a crisp slaw.

• 6

  Lightly toast the whole-wheat bun until golden brown.

• 7

  Assemble the sandwich by piling the BBQ pork onto the bottom bun and topping it with a generous scoop of the vinegar slaw.