NUTRITION

SERVINGS

INGREDIENTS

6 oz Pork shoulder

0.5 whole Whole grain bun

2 tbsp Sugar-free BBQ sauce

0.5 cup Shredded green cabbage

1 tbsp Apple cider vinegar

0 tsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.25 tsp Smoked paprika

PREPARATION

• 1

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

• 2

  Heat avocado oil in a heavy-bottomed pot or slow cooker on the sear setting over medium-high heat.

• 3

  Brown the pork on all sides until a golden crust forms, then add a small splash of water and cover tightly.

• 4

  Slow cook on low for 6 to 8 hours or until the meat is tender enough to shred easily with two forks.

• 5

  While the pork cooks, whisk together the apple cider vinegar and shredded cabbage in a small bowl to create a quick slaw.

• 6

  Shred the cooked pork, discard any excess fat, and toss the meat thoroughly with the sugar-free BBQ sauce.

• 7

  Toast the whole grain bun until lightly golden and pile the pulled pork high, topping it with the crisp vinegar slaw.