YOUR SOLIN GENERATED RECIPE
BBQ Pulled Pork Sandwiches with Coleslaw
Slow-roasted pork shoulder shredded into a tangy, refined-sugar-free BBQ sauce, topped with a crisp, creamy Greek yogurt coleslaw on a toasted whole grain bun.
INGREDIENTS
4 oz Pork shoulder
0.5 whole Whole wheat bun
1 cup Shredded cabbage mix
0.33 cup Plain Greek yogurt
1 tbsp Apple cider vinegar
2 tbsp Low sugar BBQ sauce
0.5 tsp Smoked paprika
0.5 tsp Garlic powder
0.5 tsp Onion powder
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Rub the pork shoulder evenly with smoked paprika, garlic powder, onion powder, sea salt, and black pepper.
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.
In a small mixing bowl, whisk together the plain Greek yogurt and apple cider vinegar to create a clean, tangy dressing.
Toss the shredded cabbage mix with the yogurt dressing until every piece is well coated.
Shred the cooked pork and toss it with the low sugar BBQ sauce until the meat is fully glazed and moist.
Lightly toast the whole wheat bun and pile the warm BBQ pork onto the bottom half.
Top the pork with a generous heap of the crisp coleslaw and place the top bun on to serve.