NUTRITION

SERVINGS

INGREDIENTS

4 oz Pork shoulder

1 whole Whole wheat bun

1 cup Shredded cabbage and carrot mix

2 tbsp Plain Greek yogurt

1 tsp Apple cider vinegar

0.5 tsp Honey

2 tbsp Sugar-free BBQ sauce

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Smoked paprika

PREPARATION

• 1

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

• 2

  Slow cook or roast the pork at a low temperature until the meat is tender enough to be easily shredded with two forks.

• 3

  In a small mixing bowl, whisk together the plain Greek yogurt, apple cider vinegar, and honey until smooth to create the slaw dressing.

• 4

  Add the shredded cabbage and carrot mix to the dressing and toss thoroughly until every strand is coated.

• 5

  Shred the cooked pork into bite-sized pieces and fold in the sugar-free BBQ sauce until the meat is well-moistened.

• 6

  Place the whole wheat bun halves in a dry pan over medium heat for 1-2 minutes until lightly toasted and golden.

• 7

  Assemble the sandwich by piling the BBQ pork onto the bottom bun, topping with the crisp coleslaw, and finishing with the top bun.