NUTRITION

SERVINGS

INGREDIENTS

6 oz Pork shoulder (trimmed)

1 whole Sprouted grain bun

2 tbsp Sugar-free BBQ sauce

1 cup Shredded cabbage

2 tbsp Nonfat Greek yogurt

1 tbsp Apple cider vinegar

0.5 tsp Garlic powder

0.5 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Place the pork in a slow cooker or pressure cooker and cook until the meat is tender enough to pull apart easily with two forks.

• 3

  Once cooked, shred the pork and discard any excess liquid or fat, then toss the meat with the sugar-free BBQ sauce.

• 4

  In a medium bowl, whisk together the nonfat Greek yogurt and apple cider vinegar to create a creamy dressing.

• 5

  Add the shredded cabbage to the dressing and toss until well-coated to create the tangy slaw.

• 6

  Lightly toast the sprouted grain bun in a pan or toaster until golden brown.

• 7

  Pile the shredded BBQ pork onto the bottom half of the bun and top with a generous portion of the cabbage slaw before closing the sandwich.