YOUR SOLIN GENERATED RECIPE
Slow-Cooked BBQ Pulled Pork Sandwiches
Tender pork shoulder slow-cooked until it melts in your mouth, tossed in tangy BBQ sauce and topped with a zesty, crisp cabbage slaw on a toasted bun.
INGREDIENTS
6 oz pork shoulder
0.25 cup water
0.5 tsp garlic powder
0.5 tsp smoked paprika
0.25 tsp sea salt
0.25 tsp black pepper
2 tbsp low-sugar BBQ sauce
0 whole whole-grain bun
0.5 cup shredded cabbage
1 tbsp apple cider vinegar
1 tbsp plain Greek yogurt
PREPARATION
Trim any excess thick fat from the pork shoulder and rub all sides with garlic powder, smoked paprika, sea salt, and black pepper.
Place the seasoned pork in a slow cooker with the water and cook on low for 8 hours until the meat is tender and easily pulls apart.
Remove the pork from the slow cooker, discard the liquid, and shred the meat using two forks.
In a mixing bowl, toss the shredded pork with the low-sugar BBQ sauce until evenly coated.
In a separate small bowl, whisk together the Greek yogurt and apple cider vinegar, then fold in the shredded cabbage to create a zesty slaw.
Toast the whole-grain bun in a dry pan over medium heat until the edges are golden and crisp.
Assemble the sandwich by piling the BBQ pork onto the bottom bun, topping with the cabbage slaw, and closing with the top bun.