Name: Slow-Cooked Pulled Pork Sandwich with Slaw
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; 0 tsp maple syrup; 2 tbsp sugar-free BBQ sauce; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 0.25 tsp onion powder; 0.25 tsp smoked paprika; 0 tsp olive oil

Slow-Cooked Pulled Pork Sandwich with Slaw

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

YOUR SOLIN GENERATED RECIPE

Slow-Cooked Pulled Pork Sandwich with Slaw

Slow-cooked pork shoulder shredded into a smoky sauce and piled onto a toasted bun with crunchy, tangy vinegar slaw.

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NUTRITION

Protein

31.5g

Fat

38.6g

Carbs

24.2g

SERVINGS

1 serving

INGREDIENTS

5.5 oz pork shoulder

0.5 whole whole wheat bun

1 cup shredded cabbage

1 tbsp apple cider vinegar

0 tsp maple syrup

2 tbsp sugar-free BBQ sauce

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp smoked paprika

0 tsp olive oil

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PREPARATION

1
Season the pork shoulder with sea salt, black pepper, garlic powder, onion powder, and smoked paprika.
2
Place the pork in a slow cooker with a splash of water and cook on low for 8 hours until it pulls apart easily.
3
In a medium bowl, whisk together the apple cider vinegar, maple syrup, and olive oil to create the slaw dressing.
4
Toss the shredded cabbage into the dressing and let it marinate in the fridge to develop a bright, tangy crunch.
5
Remove the cooked pork from the slow cooker, discard excess liquid, and shred the meat using two forks.
6
Fold the sugar-free BBQ sauce into the shredded pork until every strand is coated and juicy.
7
Lightly toast the whole wheat bun until golden brown.
8
Assemble the sandwich by layering the pulled pork on the bun and topping it with a heap of the vinegar slaw.