Name: Slow-Cooked Pork Barbecue Sandwich
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz pork tenderloin; 1 whole whole wheat bun; 2 tbsp sugar-free BBQ sauce; 0.5 cup shredded cabbage mix; 1 tsp apple cider vinegar; 1 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 0.25 tsp smoked paprika

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

YOUR SOLIN GENERATED RECIPE

Slow-Cooked Pork Barbecue Sandwich

Slow-cooked tender pork tenderloin shredded and tossed in a smoky sugar-free BBQ sauce, served on a toasted whole wheat bun with crisp vinegar slaw.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

46.1g

Fat

14.5g

Carbs

37.2g

SERVINGS

1 serving

INGREDIENTS

6 oz pork tenderloin

1 whole whole wheat bun

2 tbsp sugar-free BBQ sauce

0.5 cup shredded cabbage mix

1 tsp apple cider vinegar

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp smoked paprika

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Rub the pork tenderloin evenly with the sea salt, black pepper, garlic powder, and smoked paprika.
2
Place the seasoned pork in a slow cooker and cook on low for 6 to 8 hours until the meat is tender enough to shred easily.
3
Remove the pork from the slow cooker and shred it using two forks, then toss the meat with the sugar-free BBQ sauce until well coated.
4
In a small bowl, whisk together the apple cider vinegar and extra virgin olive oil, then toss with the shredded cabbage mix to create a crisp slaw.
5
Lightly toast the whole wheat bun in a pan or toaster until golden and warm.
6
Pile the shredded BBQ pork onto the bottom half of the bun, top with a generous portion of the vinegar slaw, and close with the top bun.