NUTRITION

SERVINGS

INGREDIENTS

6 oz pork loin

1 whole whole wheat bun

2 tbsp low-sugar BBQ sauce

1 cup shredded cabbage mix

0.25 cup non-fat Greek yogurt

1 tsp apple cider vinegar

0.5 tsp Dijon mustard

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 loin evenly with sea salt, black pepper, garlic powder, and smoked paprika.

• 2

  Slow cook the pork in a crockpot on low for 6-8 hours or roast in the oven at 300°F until tender enough to shred.

• 3

  In a small mixing bowl, whisk together the non-fat Greek yogurt, apple cider vinegar, and Dijon mustard to create the slaw dressing.

• 4

  Toss the shredded cabbage mix with the yogurt dressing until well coated and set aside in the refrigerator.

• 5

  Once the pork is cooked, shred the meat using two forks and stir in the low-sugar BBQ sauce until fully incorporated.

• 6

  Split the whole wheat bun and toast it in a dry pan or toaster until the edges are golden brown.

• 7

  Assemble the sandwich by placing the shredded BBQ pork on the bottom bun and topping it with a generous portion of the crisp coleslaw.