NUTRITION

SERVINGS

INGREDIENTS

5 oz Pork shoulder

0.5 whole Sprouted grain bun

1 cup Green cabbage

0.25 cup Non-fat Greek yogurt

1 tbsp Apple cider vinegar

2 tbsp Sugar-free BBQ sauce

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.25 tsp Smoked paprika

1 tsp Dijon mustard

PREPARATION

• 1

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

• 2

  Place the seasoned pork in a slow cooker or pressure cooker and cook until the meat is tender and easily pulls apart with a fork.

• 3

  Shred the cooked pork using two forks and toss it with the sugar-free BBQ sauce until the meat is well coated.

• 4

  In a small mixing bowl, whisk together the non-fat Greek yogurt, apple cider vinegar, and Dijon mustard to create a tangy dressing.

• 5

  Add the shredded green cabbage to the dressing and toss until the slaw is crisp and the cabbage is evenly coated.

• 6

  Toast the sprouted grain bun until golden brown and assemble the sandwich by layering the pulled pork and the creamy coleslaw on the bun.