NUTRITION

SERVINGS

INGREDIENTS

6 oz Pork tenderloin

1 whole Whole wheat bun

2 tbsp Low-sugar barbecue sauce

1 cup Shredded cabbage mix

1 tbsp Apple cider vinegar

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.25 tsp Smoked paprika

PREPARATION

• 1

  Season the pork tenderloin evenly on all sides with sea salt, black pepper, garlic powder, and smoked paprika.

• 2

  Place the seasoned pork in a slow cooker with a splash of water and cook on low for 6 to 8 hours until the meat is tender enough to shred.

• 3

  In a medium bowl, whisk together the apple cider vinegar and extra virgin olive oil, then toss with the shredded cabbage mix to create a fresh slaw.

• 4

  Once the pork is finished cooking, remove it from the slow cooker and use two forks to shred the meat into thin strands.

• 5

  Transfer the shredded pork to a bowl and stir in the low-sugar barbecue sauce until the meat is thoroughly coated and juicy.

• 6

  Lightly toast the whole wheat bun in a dry pan, then layer the barbecue pork onto the bottom bun and top with a generous portion of the tangy slaw before closing the sandwich.