NUTRITION

SERVINGS

INGREDIENTS

8 oz Pork shoulder

1 tsp Smoked paprika

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

2 tbsp Sugar-free BBQ sauce

0 whole Sprouted grain bun

1 cup Shredded cabbage and carrot mix

1 tbsp Apple cider vinegar

1 tsp Dijon mustard

0 tsp Pure maple syrup

0 tsp Extra virgin olive oil

PREPARATION

• 1

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

• 2

  Heat the olive oil in a heavy-bottomed pot or slow cooker insert and sear the pork until a golden-brown crust forms on the exterior.

• 3

  Cook the pork low and slow (either in a 300°F oven or a slow cooker) until the meat is tender enough to be easily pulled apart with two forks.

• 4

  While the pork cooks, whisk together the apple cider vinegar, Dijon mustard, and maple syrup in a medium bowl to create the slaw dressing.

• 5

  Toss the shredded cabbage and carrot mix with the dressing and refrigerate for at least 15 minutes to allow the flavors to meld and the vegetables to soften.

• 6

  Shred the cooked pork using two forks, discarding any excess fat, and stir in the sugar-free BBQ sauce until the meat is well-coated.

• 7

  Lightly toast the sprouted grain bun, then pile the BBQ pork onto the bottom half and top with a generous portion of the tangy coleslaw before serving.