Name: Slow-Smoked BBQ Pulled Pork Sandwich
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 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 Sugar-free BBQ sauce; 1 whole Whole wheat thin bun; 0.5 cup Shredded cabbage; 2 tbsp Nonfat Greek yogurt; 1 tsp Apple cider vinegar; 1 tsp Dijon mustard

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

YOUR SOLIN GENERATED RECIPE

Slow-Smoked BBQ Pulled Pork Sandwich

Slow-smoked pork shoulder shredded and tossed in a tangy sugar-free BBQ sauce, served on a toasted whole wheat bun with a crisp, creamy apple cider vinegar slaw.

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NUTRITION

Protein

37.7g

Fat

34.0g

Carbs

29.4g

SERVINGS

1 serving

INGREDIENTS

6 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 Sugar-free BBQ sauce

1 whole Whole wheat thin bun

0.5 cup Shredded cabbage

2 tbsp Nonfat Greek yogurt

1 tsp Apple cider vinegar

1 tsp Dijon mustard

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PREPARATION

1
Rub the pork shoulder evenly with smoked paprika, garlic powder, onion powder, sea salt, and black pepper.
2
Slow-smoke the pork at 225°F until the internal temperature reaches 205°F and the meat is tender enough to shred easily.
3
Shred the pork using two forks, removing any excess fat, and toss with the sugar-free BBQ sauce.
4
In a small bowl, whisk together the Greek yogurt, apple cider vinegar, and Dijon mustard to create the dressing.
5
Toss the shredded cabbage with the yogurt dressing until well combined to make the slaw.
6
Lightly toast the whole wheat bun, then pile the pulled pork onto the bottom bun and top with the creamy slaw.