YOUR SOLIN GENERATED RECIPE
BBQ Pulled Pork Sandwiches with Coleslaw
Slow-roasted pork shoulder shredded into tender ribbons and tossed in smoky BBQ sauce, topped with a crisp, tangy Greek yogurt coleslaw on a toasted whole wheat bun.
INGREDIENTS
4 oz Pork shoulder
0.5 whole Whole wheat bun
1 cup Green cabbage
0.25 cup Carrots
0.5 cup Plain Greek yogurt
1 tsp Apple cider vinegar
0.5 tsp Dijon mustard
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
PREPARATION
Rub the pork shoulder with sea salt, black pepper, garlic powder, and smoked paprika.
Place the pork in a slow cooker on low for 8 hours or roast in a covered dish at 300°F until the meat is tender enough to shred with a fork.
While the pork cooks, prepare the coleslaw by whisking together the Greek yogurt, apple cider vinegar, and Dijon mustard in a medium bowl.
Toss the shredded cabbage and carrots into the yogurt mixture until evenly coated, then refrigerate until serving.
Once the pork is finished, shred the meat using two forks and discard any excess fat.
Stir the sugar-free BBQ sauce into the shredded pork until well combined.
Lightly toast the whole wheat bun in a pan or toaster.
Assemble the sandwich by piling the BBQ pulled pork onto the bottom bun, topping it with the chilled coleslaw, and closing with the top bun.