YOUR SOLIN GENERATED RECIPE
BBQ Pulled Pork Sandwiches with Coleslaw
Slow-roasted pork shoulder shredded into a tangy BBQ sauce and piled onto a toasted bun with crunchy, creamy Greek yogurt coleslaw.
INGREDIENTS
3.25 oz Pork shoulder
1 whole Whole wheat bun
1 cup Shredded cabbage
0.25 cup Shredded carrots
2 tbsp Plain Greek yogurt
1 tsp 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
0 tsp Olive oil
PREPARATION
Season the pork shoulder evenly with the smoked paprika, garlic powder, sea salt, and black pepper.
Heat the olive oil in a skillet over medium-high heat and sear the pork on all sides until a golden crust forms.
Transfer the pork to a slow cooker or covered pot and cook on low heat until the meat is tender enough to be easily shredded with two forks.
In a medium bowl, whisk together the plain Greek yogurt and apple cider vinegar, then fold in the shredded cabbage and carrots to create the coleslaw.
Shred the cooked pork and toss it thoroughly with the low-sugar BBQ sauce until every strand is coated.
Lightly toast the whole wheat bun, then layer the BBQ pork on the bottom half and top with a generous portion of the creamy slaw before closing the sandwich.