NUTRITION

SERVINGS

INGREDIENTS

6 oz Pork loin

1 whole Wheat bun

1 cup Shredded cabbage

0.25 cup Plain Greek yogurt

1 tbsp Apple cider vinegar

1 tsp Honey

1 tsp Smoked paprika

1 tsp Garlic powder

0.5 tsp Sea salt

0.5 tsp Black pepper

2 tbsp Sugar-free BBQ sauce

PREPARATION

• 1

  Rub the pork loin evenly with the smoked paprika, garlic powder, sea salt, and black pepper.

• 2

  Place the seasoned pork in a slow cooker or heavy-bottomed pot with a splash of water and cook on low until the meat is tender enough to shred easily.

• 3

  In a medium mixing bowl, whisk together the plain Greek yogurt, apple cider vinegar, and honey until the dressing is smooth.

• 4

  Add the shredded cabbage to the bowl and toss thoroughly until every strand is coated in the creamy dressing.

• 5

  Once the pork is finished cooking, use two forks to shred the meat into thin strands, then stir in the sugar-free BBQ sauce.

• 6

  Toast the wheat bun in a dry pan or toaster until the edges are golden and slightly crisp.

• 7

  Place the BBQ pork on the bottom half of the bun, top with a large spoonful of the coleslaw, and finish with the top bun.