NUTRITION

SERVINGS

INGREDIENTS

5.5 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

0.25 cup water

2 tbsp sugar-free BBQ sauce

0.5 whole sprouted grain bun

0.5 cup shredded cabbage

1 tsp dijon mustard

PREPARATION

• 1

  Trim any excess thick layers of fat from the pork shoulder and pat dry with a paper towel.

• 2

  In a small bowl, whisk together the smoked paprika, garlic powder, onion powder, sea salt, and black pepper.

• 3

  Rub the spice mixture evenly over all sides of the pork shoulder.

• 4

  Place the seasoned pork into the slow cooker and pour the apple cider vinegar and water around the base of the meat.

• 5

  Cover and cook on low for 8 to 10 hours, or until the pork is tender enough to be easily pulled apart with a fork.

• 6

  Remove the pork from the slow cooker, discard the cooking liquid, and shred the meat using two forks, removing any remaining gristle.

• 7

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

• 8

  In a separate bowl, toss the shredded cabbage with a splash of apple cider vinegar and the dijon mustard to create a quick vinegar slaw.

• 9

  Lightly toast the sprouted grain bun in a dry pan or toaster.

• 10

  Pile the BBQ pulled pork onto the bottom half of the bun, top with the crisp slaw, and close with the top bun.