Name: Smoky Pulled Pork Sandwiches with Coleslaw
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Pork shoulder; 0.5 whole Whole wheat bun; 1 cup Shredded cabbage; 1 tbsp Apple cider vinegar; 1 tsp Dijon mustard; 0.5 tsp Smoked paprika; 0.25 tsp Garlic powder; 0.25 tsp Onion powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Sugar-free BBQ sauce

Smoky Pulled Pork Sandwiches with Coleslaw

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

YOUR SOLIN GENERATED RECIPE

Smoky Pulled Pork Sandwiches with Coleslaw

Slow-roasted pork shoulder shredded into succulent ribbons and tossed in a smoky spice blend, served on a toasted bun with a crisp vinegar-based slaw.

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NUTRITION

Protein

32.8g

Fat

30.5g

Carbs

24.5g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Pork shoulder

0.5 whole Whole wheat bun

1 cup Shredded cabbage

1 tbsp Apple cider vinegar

1 tsp Dijon mustard

0.5 tsp Smoked paprika

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Sugar-free BBQ sauce

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PREPARATION

1
Season the pork shoulder thoroughly with smoked paprika, garlic powder, onion powder, sea salt, and black pepper.
2
Slow-cook the pork in a crockpot on low for 8 hours or in an oven at 300°F until tender enough to shred easily with a fork.
3
In a small mixing bowl, whisk together the apple cider vinegar and Dijon mustard, then toss with the shredded cabbage to create a bright slaw.
4
Shred the cooked pork using two forks and mix with the sugar-free BBQ sauce until every ribbon is well coated.
5
Toast the whole wheat bun lightly in a dry pan until the edges are golden and fragrant.
6
Assemble the sandwich by piling the pulled pork onto the bottom bun, topping with a generous heap of the crisp coleslaw, and finishing with the top bun.