NUTRITION

SERVINGS

INGREDIENTS

6 oz Pork loin

2 tbsp Sugar-free BBQ sauce

1 tbsp Apple cider vinegar

0.5 tsp Garlic powder

0.5 tsp Onion powder

0.5 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

1 whole Whole-wheat bun

1 cup Shredded cabbage

1 tbsp Non-fat Greek yogurt

1 tsp Dijon mustard

PREPARATION

• 1

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

• 2

  Coat the pork loin evenly with the spice rub and place it in the slow cooker.

• 3

  Pour the apple cider vinegar around the base of the pork and cook on low for 6-8 hours until the meat is tender and easily shredded.

• 4

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

• 5

  Return the shredded pork to the slow cooker and toss with the sugar-free BBQ sauce until well coated.

• 6

  In a medium bowl, whisk together the Greek yogurt and Dijon mustard, then toss with the shredded cabbage to make the coleslaw.

• 7

  Toast the whole-wheat bun until golden brown.

• 8

  Assemble the sandwich by piling the BBQ pork onto the bottom bun and topping it with a generous portion of the zesty coleslaw.