NUTRITION

SERVINGS

INGREDIENTS

4 oz Pork shoulder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Smoked paprika

2 tbsp Sugar-free BBQ sauce

0.5 whole Whole wheat bun

1 cup Shredded cabbage

0.25 cup Shredded carrots

0.25 cup Nonfat Greek yogurt

1 tbsp Apple cider vinegar

1 tsp Dijon mustard

PREPARATION

• 1

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

• 2

  Place the seasoned pork in a slow cooker and cook on low for 8 hours until the meat is tender enough to shred easily with a fork.

• 3

  While the pork is finishing, whisk together the nonfat Greek yogurt, apple cider vinegar, and Dijon mustard in a medium bowl until smooth.

• 4

  Toss the shredded cabbage and carrots into the yogurt mixture until well coated to create the tangy coleslaw, then refrigerate until serving.

• 5

  Remove the cooked pork from the slow cooker, shred it thoroughly using two forks, and stir in the sugar-free BBQ sauce.

• 6

  Split the whole wheat bun and lightly toast it in a pan or toaster until the edges are golden and crisp.

• 7

  Pile the warm BBQ pulled pork onto the bottom bun, top with a generous heap of the chilled coleslaw, and place the top bun on to serve.