NUTRITION

SERVINGS

INGREDIENTS

5.75 oz Pork shoulder

0.5 whole Whole wheat bun

0.25 cup Apple cider vinegar

1 tbsp Tomato paste

1 tsp Smoked paprika

0.5 tsp Garlic powder

0.5 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Shredded cabbage

0.5 tsp Honey

PREPARATION

• 1

  Rub the pork shoulder evenly with smoked paprika, garlic powder, onion powder, sea salt, and black pepper.

• 2

  Place the seasoned pork in a slow cooker and add the apple cider vinegar and tomato paste.

• 3

  Cover and cook on low for 8 hours or on high for 4 hours until the meat is tender enough to shred easily with a fork.

• 4

  Remove the pork from the slow cooker, shred it using two forks, and return it to the pot to toss with the cooking juices and honey.

• 5

  In a separate bowl, toss the shredded cabbage with a tablespoon of the cooking liquid for a quick, tangy slaw.

• 6

  Toast the whole wheat bun until golden, then pile the pulled pork onto the bottom half and top with the crunchy slaw.