NUTRITION

SERVINGS

INGREDIENTS

3 oz Pork shoulder (trimmed)

1 tbsp Apple cider vinegar

0.5 tsp Garlic powder

0.5 tsp Onion powder

0.5 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

2 tbsp Sugar-free BBQ sauce

1 whole Whole wheat bun

1 cup Shredded cabbage

0.5 cup Non-fat Greek yogurt

1 tsp Dijon mustard

PREPARATION

• 1

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

• 2

  Place the pork in a slow cooker with apple cider vinegar and cook on low for 8 hours until the meat is fork-tender.

• 3

  While the pork cooks, whisk together the Greek yogurt and dijon mustard in a medium bowl.

• 4

  Toss the shredded cabbage into the yogurt mixture to create a creamy, protein-packed slaw and refrigerate.

• 5

  Once the pork is finished, remove it from the slow cooker and shred with two forks, discarding any excess fat.

• 6

  Fold the sugar-free BBQ sauce into the shredded pork until well-coated.

• 7

  Toast the whole wheat bun until golden and pile the BBQ pork onto the bottom half.

• 8

  Top the pork with a generous heap of the crisp slaw, close the sandwich, and serve immediately.