NUTRITION

SERVINGS

INGREDIENTS

6 oz Pork shoulder

0 whole Whole wheat bun

1 tbsp Tomato paste

1 tbsp Apple cider vinegar

0.5 tsp Smoked paprika

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Green cabbage

0.25 cup Carrots

1 tsp Honey

1 tsp Dijon mustard

PREPARATION

• 1

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

• 2

  Place the pork in a slow cooker or heavy pot and cook on low heat until the meat is tender enough to shred easily with two forks.

• 3

  In a small bowl, whisk together the tomato paste, apple cider vinegar, honey, and Dijon mustard to create a clean-label BBQ sauce.

• 4

  Shred the cooked pork and toss it thoroughly with the prepared BBQ sauce until every piece is well-coated.

• 5

  In a separate bowl, shred the cabbage and carrots, then combine them with a dash of apple cider vinegar to create a crisp, bright slaw.

• 6

  Lightly toast the whole wheat bun, then pile high with the saucy pulled pork and top with the fresh slaw.