NUTRITION

SERVINGS

INGREDIENTS

6 oz Pork shoulder

1 whole Whole wheat bun

2 tbsp Sugar-free BBQ sauce

0.5 cup Shredded cabbage

1 tbsp Apple cider vinegar

0.5 tsp Garlic powder

0.5 tsp Onion powder

0.5 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Olive oil

PREPARATION

• 1

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

• 2

  Heat the olive oil in a skillet over medium-high heat and sear the pork on all sides until a golden crust forms.

• 3

  Transfer the seared pork to a slow cooker and pour the sugar-free BBQ sauce over the top to coat.

• 4

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

• 5

  Shred the pork directly in the slow cooker, allowing it to soak up the remaining juices and sauce.

• 6

  In a small bowl, whisk the apple cider vinegar with the shredded cabbage to create a bright and acidic slaw.

• 7

  Toast the whole wheat bun until warm, then pile the pulled pork onto the base and top with the fresh cabbage slaw.