NUTRITION

SERVINGS

INGREDIENTS

7 oz pork shoulder

0.5 medium whole wheat bun

1 tbsp sugar-free BBQ sauce

0.5 cup shredded cabbage

1 tbsp non-fat Greek yogurt

1 tsp apple cider vinegar

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Trim excess fat from the pork shoulder and pat dry with a paper towel.

• 2

  In a small bowl, whisk together the garlic powder, onion powder, smoked paprika, sea salt, and black pepper.

• 3

  Rub the spice mixture evenly over all sides of the pork shoulder.

• 4

  Place the seasoned pork in a slow cooker and cook on low for 8 hours or high for 4-5 hours until it shreds easily with a fork.

• 5

  Once cooked, remove the pork from the slow cooker and shred it using two forks, discarding any remaining large pieces of fat.

• 6

  In a medium bowl, whisk the Greek yogurt and apple cider vinegar together, then toss with the shredded cabbage to create the slaw.

• 7

  Return the shredded pork to the slow cooker or a clean bowl and stir in the sugar-free BBQ sauce until well coated.

• 8

  Toast the whole wheat bun until golden brown.

• 9

  Pile the BBQ pulled pork onto the bottom bun, top with a generous portion of the creamy cabbage slaw, and close with the top bun.