NUTRITION

SERVINGS

INGREDIENTS

4 oz Pork shoulder

1 whole Whole wheat bun

1 cup Shredded cabbage

0.25 cup Plain Greek yogurt

1 tbsp Apple cider vinegar

2 tbsp Sugar-free BBQ sauce

0.25 cup Chicken broth

0.5 tsp Smoked paprika

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Trim any excess thick fat from the pork shoulder and cut into 2-inch chunks.

• 2

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

• 3

  Rub the spice mixture evenly over all sides of the pork pieces.

• 4

  Place the seasoned pork in a slow cooker or pressure cooker with the chicken broth and cook until the meat is tender enough to fall apart with a fork.

• 5

  Once cooked, remove the pork from the liquid and shred it using two forks, then toss with the sugar-free BBQ sauce.

• 6

  In a medium bowl, whisk together the Greek yogurt and apple cider vinegar, then fold in the shredded cabbage to create the slaw.

• 7

  Lightly toast the whole wheat bun in a dry pan until golden brown.

• 8

  Pile the shredded BBQ pork onto the bottom bun, top with a generous portion of the cabbage slaw, and close the sandwich.