NUTRITION

SERVINGS

INGREDIENTS

4 oz Pork loin

1 whole Whole wheat bun

2 tbsp Sugar-free BBQ sauce

1 cup Shredded cabbage mix

1 tbsp Apple cider vinegar

1 tsp Yellow mustard

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.25 tsp Smoked paprika

2 tbsp Water

PREPARATION

• 1

  Season the pork loin evenly on all sides with the sea salt, black pepper, garlic powder, and smoked paprika.

• 2

  Place the seasoned pork in a slow cooker with 2 tablespoons of water, cover, and cook on low for 6 to 8 hours until the meat is tender enough to shred.

• 3

  Once cooked, remove the pork from the slow cooker and shred it using two forks, discarding any excess liquid from the pot.

• 4

  In a medium bowl, whisk together the apple cider vinegar and yellow mustard, then toss with the shredded cabbage mix to create a bright, vinegar-based slaw.

• 5

  Return the shredded pork to the slow cooker or a warm pan and stir in the sugar-free BBQ sauce until the meat is thoroughly coated and heated through.

• 6

  Lightly toast the whole wheat bun, then pile the BBQ pork onto the bottom half and top with the crunchy cabbage slaw before serving.