NUTRITION

SERVINGS

INGREDIENTS

7 oz Pork loin

1 tsp Avocado oil

0.25 tsp Smoked paprika

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.13 tsp Sea salt

0.13 tsp Black pepper

2 tbsp Sugar-free barbecue sauce

1 whole Whole wheat bun

0.5 cup Shredded cabbage mix

1 tsp Apple cider vinegar

PREPARATION

• 1

  Season the pork loin thoroughly with avocado oil, smoked paprika, garlic powder, onion powder, sea salt, and black pepper.

• 2

  Place the seasoned pork in a slow cooker and cook on low heat for 6 to 8 hours until the meat is tender enough to be easily pulled apart.

• 3

  Remove the pork from the cooker and use two forks to shred the meat into thin, uniform ribbons.

• 4

  Transfer the shredded pork to a bowl and toss with the sugar-free barbecue sauce until every strand is well-coated.

• 5

  In a separate small bowl, whisk the apple cider vinegar into the shredded cabbage mix to create a bright, acidic slaw.

• 6

  Lightly toast the whole wheat bun, then pile the barbecue pork onto the bottom half and top with the fresh vinegar slaw before serving.