Name: Slow-Cooked BBQ Pulled Pork Sandwiches
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz pork shoulder; 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; 2 tbsp sugar-free BBQ sauce; 1 tbsp apple cider vinegar; 0.5 whole whole wheat bun; 0.5 cup shredded cabbage; 2 tbsp shredded carrots; 0.25 tsp olive oil

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

Tender pork shoulder slow-cooked until it shreds effortlessly, piled onto a toasted bun with tangy vinegar slaw for a smoky and satisfying crunch.

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NUTRITION

Protein

33.7g

Fat

32.7g

Carbs

24.2g

SERVINGS

1 serving

INGREDIENTS

6 oz pork shoulder

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

2 tbsp sugar-free BBQ sauce

1 tbsp apple cider vinegar

0.5 whole whole wheat bun

0.5 cup shredded cabbage

2 tbsp shredded carrots

0.25 tsp olive oil

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PREPARATION

1
Season the pork shoulder evenly with the sea salt, black pepper, garlic powder, onion powder, and smoked paprika.
2
Place the seasoned pork in a slow cooker and cook on the low setting for 8 hours until it is tender and falls apart easily.
3
Remove the pork from the slow cooker and use two forks to shred the meat, being sure to discard any large pieces of excess fat.
4
In a small bowl, whisk together the sugar-free BBQ sauce and half of the apple cider vinegar, then toss the mixture thoroughly with the shredded pork.
5
In a separate mixing bowl, combine the shredded cabbage, shredded carrots, olive oil, and the remaining apple cider vinegar to create a crisp vinegar slaw.
6
Toast the whole wheat bun in a dry pan until golden brown, then assemble the sandwich by layering the BBQ pork and the slaw on the bun.