NUTRITION

SERVINGS

INGREDIENTS

5 oz Pork shoulder

0.5 whole Whole wheat bun

2 tbsp Low-sugar BBQ sauce

1 cup Shredded cabbage mix

1 tbsp Non-fat Greek yogurt

1 tsp Apple cider vinegar

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

  Place the pork in a slow cooker or pressure cooker and cook until it is tender enough to pull apart easily with a fork.

• 3

  Transfer the cooked pork to a cutting board and use two forks to shred it into thin strands.

• 4

  Place the shredded pork in a bowl and toss thoroughly with the low-sugar BBQ sauce until well coated.

• 5

  In a small mixing bowl, whisk together the non-fat Greek yogurt and apple cider vinegar to create a light dressing.

• 6

  Toss the shredded cabbage mix with the yogurt dressing until the coleslaw is fully combined and crisp.

• 7

  Lightly toast the whole wheat bun in a dry pan or toaster until the edges are golden brown.

• 8

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