Name: Slow-Cooked BBQ Pulled Pork Sandwiches
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz pork shoulder; 0.5 whole whole wheat bun; 1 tbsp apple cider vinegar; 1 tbsp tomato paste; 0.5 tsp smoked paprika; 0.5 tsp garlic powder; 0.5 tsp onion powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 cup shredded green cabbage; 0.25 cup shredded carrots; 1 tsp dijon mustard; 0.5 tsp maple syrup; 2 tbsp water

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

YOUR SOLIN GENERATED RECIPE

Slow-Cooked BBQ Pulled Pork Sandwiches

Slow-cooked pork shoulder shredded into a tangy homemade BBQ sauce and served on a toasted whole wheat bun with crunchy vinegar slaw.

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NUTRITION

Protein

33.4g

Fat

33.6g

Carbs

29.1g

SERVINGS

1 serving

INGREDIENTS

6 oz pork shoulder

0.5 whole whole wheat bun

1 tbsp apple cider vinegar

1 tbsp tomato paste

0.5 tsp smoked paprika

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup shredded green cabbage

0.25 cup shredded carrots

1 tsp dijon mustard

0.5 tsp maple syrup

2 tbsp water

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PREPARATION

1
Season the pork shoulder with sea salt, black pepper, smoked paprika, garlic powder, and onion powder.
2
Place the pork in a slow cooker with water and half of the apple cider vinegar.
3
Cook on low for 8 hours or high for 4 hours until the meat is tender and easily shreds with a fork.
4
Remove the pork, shred it, and discard excess liquid, leaving about 2 tablespoons in the pot.
5
Stir in the tomato paste, maple syrup, and remaining apple cider vinegar to the shredded pork to create a clean BBQ sauce.
6
In a small bowl, toss the shredded cabbage and carrots with Dijon mustard and a splash of vinegar for the slaw.
7
Toast the whole wheat bun and pile the BBQ pork high, topping it with the crunchy slaw.