NUTRITION

SERVINGS

INGREDIENTS

5 oz Pork shoulder

0.5 whole Whole wheat bun

2 tbsp Sugar-free BBQ sauce

0.5 cup Shredded cabbage mix

0.25 cup Plain Greek yogurt

1 tsp Apple cider vinegar

0.25 tsp Garlic powder

0.25 tsp Smoked paprika

0.13 tsp Sea salt

0.13 tsp Black pepper

PREPARATION

• 1

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

• 2

  Place the pork in a slow cooker or heavy-bottomed pot and cook on low heat until the meat is tender enough to shred easily with two forks.

• 3

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

• 4

  Add the shredded cabbage mix to the dressing and toss until every strand is well-coated; refrigerate until ready to serve.

• 5

  Shred the cooked pork and transfer it to a bowl, then stir in the sugar-free BBQ sauce until the meat is thoroughly saturated.

• 6

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

• 7

  Place the BBQ pork onto the bottom half of the bun, top with a generous portion of the creamy coleslaw, and place the top bun on to finish.