NUTRITION

SERVINGS

INGREDIENTS

4 oz pork shoulder

1 whole whole wheat bun

2 tbsp sugar-free BBQ sauce

1 cup green cabbage

0.25 cup carrots

0.25 cup non-fat Greek yogurt

1 tbsp apple cider vinegar

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp smoked paprika

PREPARATION

• 1

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

• 2

  Place the pork in a slow cooker on low for 8 hours or roast in a covered dish at 300°F for 4 hours until the meat is tender and pulls apart easily.

• 3

  Remove the pork from the heat and shred it using two forks, discarding any excess fat or gristle.

• 4

  In a medium bowl, toss the shredded pork with the sugar-free BBQ sauce until every strand is well coated.

• 5

  Prepare the slaw by whisking the non-fat Greek yogurt and apple cider vinegar in a separate bowl until smooth.

• 6

  Fold the shredded cabbage and carrots into the yogurt mixture until the vegetables are crisp and evenly dressed.

• 7

  Lightly toast the whole wheat bun in a dry pan over medium heat until the edges are golden brown.

• 8

  Assemble the sandwich by piling the BBQ pork onto the bottom bun and topping it with a generous portion of the tangy coleslaw.