NUTRITION

SERVINGS

INGREDIENTS

4 oz pork shoulder

1 whole whole wheat bun

2 tbsp tomato paste

2 tbsp apple cider vinegar

1 tsp smoked paprika

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

1 cup shredded cabbage

1 tbsp non-fat Greek yogurt

0.25 cup water

PREPARATION

• 1

  Trim any excess thick layers of fat from the pork shoulder and place it in a small slow cooker.

• 2

  In a small bowl, whisk together the tomato paste, 1 tablespoon of apple cider vinegar, smoked paprika, garlic powder, onion powder, sea salt, black pepper, and water until smooth.

• 3

  Pour the sauce over the pork, cover, and cook on low for 7-8 hours or high for 4 hours until the meat is tender enough to shred with a fork.

• 4

  Remove the pork from the slow cooker, shred it using two forks, and then toss it back into the slow cooker with the remaining juices to keep it moist.

• 5

  In a separate bowl, toss the shredded cabbage with the remaining 1 tablespoon of apple cider vinegar and the Greek yogurt to create a creamy slaw.

• 6

  Lightly toast the whole wheat bun in a dry pan until golden.

• 7

  Pile the shredded BBQ pork onto the bottom bun, top with the cabbage slaw, and close the sandwich.