NUTRITION

SERVINGS

INGREDIENTS

7 oz Pork tenderloin

2 tbsp Sugar-free BBQ sauce

1 whole Sprouted grain bun

1 cup Shredded cabbage mix

1 tsp Extra virgin olive oil

1 tbsp Apple cider vinegar

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.25 tsp Smoked paprika

PREPARATION

• 1

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

• 2

  Place the seasoned pork in a slow cooker or pressure cooker with a splash of water and cook until the meat is tender enough to shred easily with a fork.

• 3

  While the pork is cooking, whisk together the extra virgin olive oil and apple cider vinegar in a medium bowl.

• 4

  Add the shredded cabbage mix to the bowl and toss thoroughly to coat, then set aside in the refrigerator to marinate.

• 5

  Once the pork is finished, remove it from the cooker and shred it using two forks, then stir in the sugar-free BBQ sauce until well combined.

• 6

  Lightly toast the sprouted grain bun in a pan or toaster until it is golden and fragrant.

• 7

  Assemble the sandwich by piling the shredded BBQ pork onto the bottom bun, topping it with the crisp slaw, and placing the other bun half on top.