NUTRITION

SERVINGS

INGREDIENTS

6 oz pork shoulder

0.5 whole whole grain bun

2 tbsp sugar-free BBQ sauce

1 cup green cabbage

1 tbsp apple cider vinegar

0 tsp olive oil

0.5 tsp smoked paprika

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Heat olive oil in a heavy-bottomed pot over medium-high heat and sear the pork on all sides until a golden crust forms.

• 3

  Add a splash of water to the pot, cover tightly, and simmer on low heat for 3 to 4 hours until the meat is tender and easily shredded.

• 4

  While the pork is cooking, toss the shredded green cabbage with apple cider vinegar and a pinch of salt to create a crisp slaw.

• 5

  Once the pork is finished, use two forks to shred the meat and stir in the sugar-free BBQ sauce until well combined.

• 6

  Lightly toast the whole grain bun, then pile the pulled pork onto the bottom half and top with the vinegar slaw.