YOUR SOLIN GENERATED RECIPE
Slow-Cooked BBQ Pulled Pork Sandwiches
Slow-cooked pork shoulder shredded into tender ribbons and tossed in smoky BBQ sauce, served on a toasted whole wheat bun with a crisp, tangy slaw.
INGREDIENTS
6 oz Pork shoulder
0 whole Whole wheat bun
2 tbsp Sugar-free BBQ sauce
0.25 cup Non-fat Greek yogurt
1 cup Shredded cabbage
1 tbsp Apple cider vinegar
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
PREPARATION
In a small bowl, combine the smoked paprika, garlic powder, onion powder, sea salt, and black pepper to create a dry rub.
Rub the spice mixture evenly over all sides of the pork shoulder.
Place the pork in a slow cooker and cook on low for 8 hours or on high for 4 hours until it easily pulls apart with a fork.
While the pork cooks, prepare the slaw by whisking together the Greek yogurt and apple cider vinegar in a medium bowl.
Toss the shredded cabbage into the yogurt mixture until well coated and refrigerate until serving.
Once the pork is finished, remove it from the slow cooker and shred it using two forks, discarding any excess fat.
Mix the shredded pork with the sugar-free BBQ sauce until well combined and heated through.
Lightly toast the whole wheat bun and pile the pulled pork onto the bottom half.
Top the pork with a generous portion of the crisp slaw, cover with the top bun, and serve immediately.