NUTRITION

SERVINGS

INGREDIENTS

4.5 oz pork shoulder

0.5 whole whole wheat bun

1 tbsp apple cider vinegar

1 tsp smoked paprika

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

1 cup shredded green cabbage

0.25 cup shredded carrots

2 tbsp nonfat Greek yogurt

1 tsp dijon mustard

1 tbsp sugar-free bbq sauce

PREPARATION

• 1

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

• 2

  Place the seasoned pork in a slow cooker or heavy pot with a splash of water and cook on low until the meat is tender and easily shreds with a fork.

• 3

  Shred the cooked pork using two forks and toss with the sugar-free BBQ sauce until well coated.

• 4

  In a small bowl, whisk together the Greek yogurt, apple cider vinegar, and Dijon mustard to create a creamy dressing.

• 5

  Toss the shredded cabbage and carrots with the yogurt dressing until the slaw is evenly coated and refreshing.

• 6

  Slice the whole wheat bun and toast it lightly in a pan or toaster until the edges are golden and warm.

• 7

  Pile the smoky pulled pork onto the bottom bun, top with a generous heap of the crisp slaw, and close the sandwich.