NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Pork shoulder

1 tsp Smoked paprika

0.5 tsp Garlic powder

0.5 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 cup Water

2 tbsp Sugar-free BBQ sauce

0.5 medium Whole wheat bun

1 cup Shredded green cabbage

0.25 cup Shredded carrots

1 tbsp Apple cider vinegar

1 tsp Yellow mustard

PREPARATION

• 1

  Trim any large pieces of visible fat from the pork shoulder and cut into 3-inch chunks.

• 2

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

• 3

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

• 4

  Place the seasoned pork and water into a slow cooker and cook on low for 8 hours or high for 4 hours until fork-tender.

• 5

  While the pork cooks, whisk together the apple cider vinegar and yellow mustard in a medium bowl.

• 6

  Toss the shredded cabbage and carrots into the vinegar mixture to create a crisp slaw and refrigerate until serving.

• 7

  Remove the cooked pork from the slow cooker, discard the liquid, and shred the meat using two forks.

• 8

  Stir the sugar-free BBQ sauce into the shredded pork until well coated.

• 9

  Lightly toast the whole wheat bun in a dry pan or toaster until golden.

• 10

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