Name: Slow-Cooked BBQ Pulled Pork Sandwiches
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7.5 oz Pork loin; 1 whole Whole wheat bun; 2 tbsp Tomato paste; 1 tbsp Apple cider vinegar; 1 tsp Maple syrup; 0.5 tsp Smoked paprika; 0.25 tsp Garlic powder; 0.25 tsp Onion powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 cup Shredded cabbage mix; 1 tsp Extra virgin olive oil; 1 tbsp Apple cider vinegar; 0.25 tsp Dry mustard; 0.25 cup Water

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

Slow-cooked tender pork loin shredded and tossed in a tangy maple-infused BBQ sauce, served on a toasted whole grain bun with crisp, zesty coleslaw.

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NUTRITION

Protein

56.6g

Fat

13.7g

Carbs

51.4g

SERVINGS

1 serving

INGREDIENTS

7.5 oz Pork loin

1 whole Whole wheat bun

2 tbsp Tomato paste

1 tbsp Apple cider vinegar

1 tsp Maple syrup

0.5 tsp Smoked paprika

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Shredded cabbage mix

1 tsp Extra virgin olive oil

1 tbsp Apple cider vinegar

0.25 tsp Dry mustard

0.25 cup Water

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PREPARATION

1
Season pork loin with sea salt, black pepper, garlic powder, onion powder, and smoked paprika.
2
Place pork in the slow cooker with water and cook on low for 6-8 hours until it shreds easily.
3
Whisk tomato paste, one tablespoon of apple cider vinegar, and maple syrup in a small bowl to make the BBQ sauce.
4
Remove pork from the slow cooker, shred with two forks, and stir in the BBQ sauce until well coated.
5
Toss shredded cabbage mix with olive oil, the remaining tablespoon of apple cider vinegar, and dry mustard.
6
Lightly toast the whole wheat bun in a dry pan or toaster.
7
Assemble the sandwich by placing the pulled pork on the bottom bun and topping it with the zesty slaw.