Name: BBQ Pulled Pork Sandwiches with Coleslaw
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Pork loin; 1 whole Sprouted grain bun; 1 cup Shredded cabbage; 0.25 cup Non-fat Greek yogurt; 1 tbsp Apple cider vinegar; 1 tsp Dijon mustard; 2 tbsp No-sugar-added BBQ sauce; 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

BBQ Pulled Pork Sandwiches with Coleslaw

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 with Coleslaw

Slow-roasted lean pork loin shredded into a tangy sugar-free BBQ sauce, served on a toasted sprouted bun with a crisp, creamy yogurt-based coleslaw.

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NUTRITION

Protein

48.4g

Fat

15.1g

Carbs

42.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Pork loin

1 whole Sprouted grain bun

1 cup Shredded cabbage

0.25 cup Non-fat Greek yogurt

1 tbsp Apple cider vinegar

1 tsp Dijon mustard

2 tbsp No-sugar-added BBQ sauce

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

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Rub the pork loin with sea salt, black pepper, garlic powder, onion powder, and smoked paprika.
2
Place the pork in a slow cooker or covered roasting pan and cook until it easily pulls apart with a fork.
3
Shred the cooked pork using two forks and toss it with the no-sugar-added BBQ sauce until well coated.
4
In a small bowl, whisk together the Greek yogurt, apple cider vinegar, and Dijon mustard, then toss with the shredded cabbage to create the slaw.
5
Lightly toast the sprouted grain bun and pile the shredded pork onto the bottom half.
6
Top the pork with a generous portion of the crisp coleslaw and place the other half of the bun on top.