Name: BBQ Pulled Pork Sandwich with Coleslaw
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Pork loin; 1 whole Whole grain bun; 1 cup Green cabbage; 0.25 cup Plain Greek yogurt; 1 tbsp Apple cider vinegar; 1 tsp Honey; 2 tbsp Sugar-free BBQ sauce; 0.25 tsp Garlic powder; 0.25 tsp Onion powder; 0.25 tsp Smoked paprika; 0.25 tsp Sea salt; 0.25 tsp Black pepper

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

YOUR SOLIN GENERATED RECIPE

BBQ Pulled Pork Sandwich with Coleslaw

Slow-roasted lean pork loin shredded and tossed in a smoky BBQ sauce, topped with a crisp, tangy Greek yogurt slaw on a toasted whole grain bun.

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NUTRITION

Protein

50.3g

Fat

11.1g

Carbs

51.7g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Pork loin

1 whole Whole grain bun

1 cup Green cabbage

0.25 cup Plain Greek yogurt

1 tbsp Apple cider vinegar

1 tsp Honey

2 tbsp Sugar-free BBQ sauce

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Rub the pork loin with garlic powder, onion powder, smoked paprika, sea salt, and black pepper.
2
Roast or slow-cook the pork at a low temperature until it reaches an internal temperature of 145°F and is tender enough to shred.
3
Shred the cooked pork using two forks and toss it with the sugar-free BBQ sauce in a warm skillet.
4
In a medium bowl, whisk together the Greek yogurt, apple cider vinegar, and honey until smooth.
5
Add the shredded green cabbage to the yogurt mixture and toss until the slaw is thoroughly coated.
6
Lightly toast the whole grain bun in a dry pan or toaster until golden and warm.
7
Place the BBQ pork on the bottom half of the bun, pile the crisp coleslaw on top, and cover with the top bun.