Slow-Cooked BBQ Pulled Pork Sandwiches

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

Slow-Cooked BBQ Pulled Pork Sandwiches

YOUR SOLIN GENERATED RECIPE

Slow-Cooked BBQ Pulled Pork Sandwiches

Pork shoulder slow-cooked until tender and shredded into a tangy, homemade BBQ sauce, served on a toasted sprouted bun with crisp, refreshing coleslaw.

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NUTRITION

550kcal
Protein
32.7g
Fat
32.4g
Carbs
33.1g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Pork shoulder

1 tsp Smoked paprika

0.5 tsp Garlic powder

0.5 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

2 tbsp Apple cider vinegar

1 tbsp Tomato paste

1 tsp Yellow mustard

0.5 tsp Maple syrup

1 cup Shredded cabbage

1 tbsp Shredded carrots

0.25 tsp Extra virgin olive oil

0.5 whole Sprouted grain bun

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Place the seasoned pork in a slow cooker with one tablespoon of apple cider vinegar and two tablespoons of water, then cook on low for 8 hours until the meat is tender.

  • 3

    Remove the pork from the slow cooker and shred it using two forks, discarding any excess liquid or fat.

  • 4

    In a small bowl, whisk together the tomato paste, yellow mustard, maple syrup, and the remaining tablespoon of apple cider vinegar to create a clean BBQ sauce.

  • 5

    Toss the shredded pork with the prepared BBQ sauce until every strand is evenly coated.

  • 6

    In a separate bowl, combine the shredded cabbage and carrots with the extra virgin olive oil and a pinch of salt to create the slaw.

  • 7

    Lightly toast the sprouted grain bun and assemble the sandwich by layering the BBQ pork on the bottom half and topping it with the crisp coleslaw.

Slow-Cooked BBQ Pulled Pork Sandwiches

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

Slow-Cooked BBQ Pulled Pork Sandwiches

YOUR SOLIN GENERATED RECIPE

Slow-Cooked BBQ Pulled Pork Sandwiches

Pork shoulder slow-cooked until tender and shredded into a tangy, homemade BBQ sauce, served on a toasted sprouted bun with crisp, refreshing coleslaw.

NUTRITION

550kcal
Protein
32.7g
Fat
32.4g
Carbs
33.1g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Pork shoulder

1 tsp Smoked paprika

0.5 tsp Garlic powder

0.5 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

2 tbsp Apple cider vinegar

1 tbsp Tomato paste

1 tsp Yellow mustard

0.5 tsp Maple syrup

1 cup Shredded cabbage

1 tbsp Shredded carrots

0.25 tsp Extra virgin olive oil

0.5 whole Sprouted grain bun

PREPARATION

  • 1

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

  • 2

    Place the seasoned pork in a slow cooker with one tablespoon of apple cider vinegar and two tablespoons of water, then cook on low for 8 hours until the meat is tender.

  • 3

    Remove the pork from the slow cooker and shred it using two forks, discarding any excess liquid or fat.

  • 4

    In a small bowl, whisk together the tomato paste, yellow mustard, maple syrup, and the remaining tablespoon of apple cider vinegar to create a clean BBQ sauce.

  • 5

    Toss the shredded pork with the prepared BBQ sauce until every strand is evenly coated.

  • 6

    In a separate bowl, combine the shredded cabbage and carrots with the extra virgin olive oil and a pinch of salt to create the slaw.

  • 7

    Lightly toast the sprouted grain bun and assemble the sandwich by layering the BBQ pork on the bottom half and topping it with the crisp coleslaw.