YOUR SOLIN GENERATED RECIPE
Slow-Cooked BBQ Pulled Pork Sandwiches
Pork shoulder slow-cooked until tender and shredded, piled onto a toasted sprouted grain bun with tangy vinegar slaw for a smoky and satisfying bite.
INGREDIENTS
6 oz Pork shoulder
0.5 whole Sprouted grain bun
2 tbsp Sugar-free BBQ sauce
0.5 cup Shredded cabbage
1 tbsp Apple cider vinegar
0 tsp Olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
0.25 tsp Smoked paprika
PREPARATION
Season the pork shoulder evenly with sea salt, black pepper, garlic powder, and smoked paprika.
Place the seasoned pork in a slow cooker and cook on the low setting for 8 hours until the meat is tender enough to fall apart.
Remove the pork from the slow cooker, place it in a large bowl, and shred thoroughly using two forks while removing any large pieces of visible fat.
Add the sugar-free BBQ sauce to the shredded pork and toss until every strand is well coated.
In a separate small bowl, whisk together the apple cider vinegar and olive oil, then toss with the shredded cabbage to create a crisp slaw.
Lightly toast the sprouted grain bun in a pan or toaster until golden brown.
Assemble the sandwich by placing the BBQ pork on the bottom bun, topping with the vinegar slaw, and finishing with the top bun.