Name: Slow-Cooked BBQ Pulled Pork Sandwiches
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.25 oz Pork shoulder; 2 tbsp Sugar-free BBQ sauce; 0.5 whole Whole wheat bun; 1 cup Shredded cabbage; 1 tbsp Apple cider vinegar; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 tsp Garlic powder; 0.5 tsp Onion powder; 0.5 tsp Smoked paprika

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

YOUR SOLIN GENERATED RECIPE

Slow-Cooked BBQ Pulled Pork Sandwiches

Slow-simmered pork shoulder shredded into tender ribbons and tossed in smoky BBQ sauce, served on a toasted bun with crisp, tangy vinegar slaw.

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NUTRITION

Protein

31.3g

Fat

28.4g

Carbs

28.1g

SERVINGS

1 serving

INGREDIENTS

5.25 oz Pork shoulder

2 tbsp Sugar-free BBQ sauce

0.5 whole Whole wheat bun

1 cup Shredded cabbage

1 tbsp Apple cider vinegar

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Onion powder

0.5 tsp Smoked paprika

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PREPARATION

1
Season the pork shoulder on all sides with sea salt, black pepper, garlic powder, onion powder, and smoked paprika.
2
Place the seasoned pork in a slow cooker and cook on low for 8 hours or until the meat is tender enough to fall apart with a fork.
3
Remove the pork from the slow cooker, discard any excess fat, and shred the meat into thin ribbons using two forks.
4
Transfer the shredded pork to a bowl and toss thoroughly with the sugar-free BBQ sauce until well coated.
5
In a separate small bowl, whisk together the apple cider vinegar with a pinch of salt and pepper, then toss with the shredded cabbage to create a quick slaw.
6
Lightly toast the whole wheat bun in a dry pan until golden brown.
7
Assemble the sandwich by piling the BBQ pulled pork onto the bottom bun, topping it with the vinegar slaw, and finishing with the top bun.