NUTRITION

SERVINGS

INGREDIENTS

3 oz Pork shoulder

0.5 whole Whole wheat bun

1 cup Shredded cabbage mix

0.5 cup Nonfat Greek yogurt

1 tsp Apple cider vinegar

0.5 tsp Dijon mustard

2 tbsp Sugar-free BBQ sauce

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Garlic powder

1 tsp Smoked paprika

PREPARATION

• 1

  Rub the pork shoulder with garlic powder, smoked paprika, sea salt, and black pepper to coat all sides.

• 2

  Place the seasoned pork in a slow cooker on low for 8 hours or a pressure cooker for 60 minutes until the meat is fork-tender.

• 3

  Once cooked, shred the pork using two forks and discard any excess fat or liquid.

• 4

  In a medium bowl, whisk together the nonfat Greek yogurt, apple cider vinegar, and dijon mustard until smooth.

• 5

  Add the shredded cabbage mix to the yogurt dressing and toss thoroughly to create the crisp coleslaw.

• 6

  Stir the sugar-free BBQ sauce into the shredded pork until the meat is evenly coated and moist.

• 7

  Lightly toast the whole wheat bun in a pan or toaster.

• 8

  Assemble the sandwich by piling the BBQ pork onto the bottom bun and topping it with a generous portion of the tangy coleslaw.