NUTRITION

SERVINGS

INGREDIENTS

5 oz Pork shoulder

0.5 whole Whole wheat bun

1 cup Shredded cabbage

2 tbsp Plain Greek yogurt

1 tbsp Apple cider vinegar

2 tbsp Tomato paste

0 tbsp Maple syrup

1 tsp Garlic powder

1 tsp Onion powder

0.5 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 cup Water

PREPARATION

• 1

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

• 2

  In a slow cooker, whisk together the tomato paste, maple syrup, two teaspoons of the apple cider vinegar, and water to create the BBQ base.

• 3

  Place the seasoned pork into the slow cooker, coating it in the sauce, and cook on low for 7 to 8 hours until the meat is fork-tender.

• 4

  Once cooked, remove the pork and shred it using two forks, then return the meat to the slow cooker to soak up the savory juices.

• 5

  In a small bowl, combine the shredded cabbage with the Greek yogurt and the remaining teaspoon of apple cider vinegar to make a fresh slaw.

• 6

  Lightly toast the whole wheat bun and assemble the sandwich by layering the succulent pulled pork and the crunchy slaw.