Name: BBQ Pulled Pork Sandwiches
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6.5 oz Pork shoulder; 0.5 whole Sprouted grain bun; 2 tbsp Sugar-free BBQ sauce; 0.5 cup Shredded green cabbage; 1 tbsp Apple cider vinegar; 0.5 tsp Dijon mustard; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Garlic powder; 0.25 tsp Smoked paprika; 0 tsp Extra virgin olive oil

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

BBQ Pulled Pork Sandwiches

Slow-roasted pork shoulder shredded and tossed in a tangy sugar-free BBQ sauce, served on a toasted sprouted bun with a crisp, zesty vinegar slaw.

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NUTRITION

Protein

35.5g

Fat

35.5g

Carbs

22.2g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Pork shoulder

0.5 whole Sprouted grain bun

2 tbsp Sugar-free BBQ sauce

0.5 cup Shredded green cabbage

1 tbsp Apple cider vinegar

0.5 tsp Dijon mustard

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.25 tsp Smoked paprika

0 tsp Extra virgin olive oil

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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 a covered Dutch oven and cook until the meat is tender enough to pull apart easily.
3
Transfer the pork to a cutting board and shred using two forks, removing any large pieces of fat.
4
In a small bowl, whisk together the apple cider vinegar, extra virgin olive oil, and Dijon mustard.
5
Toss the shredded green cabbage with the dressing until well coated to create a bright, crunchy slaw.
6
Mix the shredded pork with the sugar-free BBQ sauce until every strand is coated.
7
Lightly toast the sprouted grain bun until golden.
8
Pile the BBQ pork onto the bottom bun, top with a generous heap of slaw, and close the sandwich.