Name: Slow-Cooked BBQ Pulled Pork Sandwiches
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz Pork shoulder; 1 tbsp Apple cider vinegar; 0.5 tsp Garlic powder; 0.5 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 medium Whole wheat bun; 0.5 cup Shredded cabbage; 1 tbsp Shredded carrots

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Slow-Cooked BBQ Pulled Pork Sandwiches

Tender pork shoulder slow-cooked until it shreds effortlessly, piled onto a toasted bun with tangy vinegar slaw and smoky BBQ sauce for a succulent bite.

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NUTRITION

Protein

39.3g

Fat

37.8g

Carbs

23.1g

SERVINGS

1 serving

INGREDIENTS

7 oz Pork shoulder

1 tbsp Apple cider vinegar

0.5 tsp Garlic powder

0.5 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 medium Whole wheat bun

0.5 cup Shredded cabbage

1 tbsp Shredded carrots

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PREPARATION

1
Trim excess fat from the pork shoulder and rub all sides thoroughly with garlic powder, onion powder, smoked paprika, sea salt, and black pepper.
2
Place the seasoned pork into a slow cooker and pour the apple cider vinegar over the top.
3
Cover and cook on low heat for 8 hours until the meat is extremely tender and falling apart.
4
Remove the pork from the slow cooker, discard any remaining liquid, and shred the meat using two forks.
5
Return the shredded pork to the slow cooker and toss with the sugar-free BBQ sauce until evenly coated.
6
In a small bowl, toss the shredded cabbage and carrots with a teaspoon of extra vinegar to create a quick, crunchy slaw.
7
Lightly toast the whole wheat bun, then pile the BBQ pork onto the bottom half, top with the slaw, and close the sandwich.