NUTRITION

SERVINGS

INGREDIENTS

8 oz Pork loin

0 tsp Avocado oil

1 tsp Smoked paprika

0.5 tsp Garlic powder

0.5 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 cup Tomato puree

2 tbsp Apple cider vinegar

1 tbsp Coconut aminos

0.5 whole Sprouted grain bun

1 cup Shredded cabbage mix

1 tbsp Plain Greek yogurt

1 tsp Dijon mustard

PREPARATION

• 1

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

• 2

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

• 3

  Stir in the tomato puree, coconut aminos, and apple cider vinegar, then reduce heat to low, cover, and simmer for 60-90 minutes until the meat is fork-tender.

• 4

  While the pork is simmering, whisk together the Greek yogurt and Dijon mustard in a medium bowl, then toss with the shredded cabbage mix to create the slaw.

• 5

  Once the pork is finished, remove it from the pot and use two forks to shred the meat into thin strands.

• 6

  Return the shredded pork to the pot and toss it thoroughly with the remaining thickened sauce until well-coated.

• 7

  Lightly toast the sprouted grain bun and assemble the sandwich by piling the pulled pork on the bottom bun and topping it with a generous portion of the crisp slaw.