Name: BBQ Pulled Pork Sandwich with Coleslaw
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 oz Pork shoulder; 1 whole Sprouted grain bun; 1 cup Shredded cabbage and carrot mix; 0.33 cup Plain Greek yogurt; 1 tbsp Apple cider vinegar; 2 tbsp Low-sugar BBQ sauce; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Garlic powder; 1 tsp Dijon mustard

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

BBQ Pulled Pork Sandwich with Coleslaw

Slow-roasted pork shoulder shredded and tossed in tangy BBQ sauce, topped with a crisp, creamy Greek yogurt slaw on a toasted sprouted grain bun.

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NUTRITION

Protein

31.9g

Fat

27.3g

Carbs

48.6g

SERVINGS

1 serving

INGREDIENTS

3 oz Pork shoulder

1 whole Sprouted grain bun

1 cup Shredded cabbage and carrot mix

0.33 cup Plain Greek yogurt

1 tbsp Apple cider vinegar

2 tbsp Low-sugar BBQ sauce

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

1 tsp Dijon mustard

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PREPARATION

1
Season the pork shoulder with sea salt, black pepper, and garlic powder, then slow-cook until tender and easily shredded with a fork.
2
In a small mixing bowl, whisk together the plain Greek yogurt, apple cider vinegar, and Dijon mustard until the dressing is smooth.
3
Toss the shredded cabbage and carrot mix with the yogurt dressing until evenly coated, then refrigerate for 10 minutes to let the flavors meld.
4
Shred the warm cooked pork and mix it thoroughly with the low-sugar BBQ sauce in a pan over low heat until well combined.
5
Lightly toast the sprouted grain bun on a dry skillet until the edges are golden and slightly crisp.
6
Assemble the sandwich by placing the saucy pulled pork on the bottom bun, topping with a generous heap of the chilled coleslaw, and finishing with the top bun.