YOUR SOLIN GENERATED RECIPE
Slow-Cooked BBQ Pulled Pork Sandwiches
Slow-cooked pork shoulder shredded into tender ribbons and tossed in smoky BBQ sauce, piled high on a toasted whole wheat bun with crisp vinegar slaw.
INGREDIENTS
5.25 oz Pork shoulder
0.5 whole Whole wheat bun
2 tbsp Sugar-free BBQ sauce
0.75 cup Shredded green cabbage
0.25 cup Shredded carrots
1 tbsp Apple cider vinegar
0 tsp Extra virgin olive oil
0.25 tsp Garlic powder
0.25 tsp Onion powder
0.25 tsp Smoked paprika
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Season the pork shoulder evenly with garlic powder, onion powder, smoked paprika, sea salt, and black pepper.
Place the seasoned pork in a slow cooker and cook on the low setting for 8 hours until the meat is tender and easily pierced.
Transfer the pork to a cutting board and shred into ribbons using two forks, carefully removing any large pieces of fat.
Return the shredded pork to a bowl and toss thoroughly with the sugar-free BBQ sauce until every strand is coated.
In a separate bowl, whisk together the apple cider vinegar and olive oil, then toss with the shredded cabbage and carrots for a crisp slaw.
Lightly toast the whole wheat bun in a dry pan or toaster until the edges are golden brown.
Assemble the sandwich by piling the BBQ pork onto the bottom bun and topping it with a generous portion of the fresh vinegar slaw.