NUTRITION

SERVINGS

INGREDIENTS

5 oz pork shoulder

0.5 whole whole wheat bun

2 tbsp sugar-free BBQ sauce

0.5 cup green cabbage

0.25 cup red cabbage

2 tbsp non-fat Greek yogurt

1 tbsp apple cider vinegar

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp smoked paprika

0.13 tsp sea salt

0.13 tsp black pepper

PREPARATION

• 1

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

• 2

  Place the seasoned pork into a slow cooker and cook on the low setting for 8 hours until the meat is tender and easily pulls apart.

• 3

  Transfer the cooked pork to a bowl and shred using two forks, discarding any excess fat, then toss with the sugar-free BBQ sauce.

• 4

  In a separate small mixing bowl, whisk together the non-fat Greek yogurt and apple cider vinegar until smooth to create the slaw dressing.

• 5

  Combine the shredded green and red cabbage in a bowl and pour the yogurt dressing over them, tossing until the vegetables are well coated.

• 6

  Slice the whole wheat bun and toast it in a pan or toaster until the edges are golden brown and slightly crunchy.

• 7

  Assemble the sandwich by piling the shredded BBQ pork onto the bottom bun and topping it with a generous portion of the crisp cabbage slaw.