NUTRITION

SERVINGS

INGREDIENTS

4 oz Pork shoulder

0.5 small Whole wheat bun

1 cup Shredded green cabbage

0.25 cup Shredded carrots

0.25 cup Plain nonfat Greek yogurt

1 tbsp Apple cider vinegar

2 tbsp Low-sugar BBQ sauce

0.5 tsp Smoked paprika

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Place the seasoned pork in a slow cooker and cook on low for 8 hours until the meat is tender and easily pulls apart.

• 3

  In a medium mixing bowl, whisk together the Greek yogurt and apple cider vinegar until the dressing is smooth.

• 4

  Fold the shredded green cabbage and carrots into the yogurt dressing until every piece is coated in the creamy mixture.

• 5

  Remove the pork from the cooker, shred it using two forks, and stir in the low-sugar BBQ sauce until well combined.

• 6

  Slice the whole wheat bun and toast it in a dry pan over medium heat until the edges are golden and crisp.

• 7

  Place a generous portion of the saucy pulled pork on the bottom bun, top with the fresh coleslaw, and add the top bun.