Name: Slow-Cooked Pork Barbecue Sandwich
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Pork shoulder; 0.5 whole Whole wheat bun; 1 tbsp Sugar-free barbecue sauce; 1 cup Shredded green cabbage; 1 tbsp Apple cider vinegar; 0.5 tsp Garlic powder; 0.5 tsp Smoked paprika; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Water

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

Tender pork shoulder slow-cooked with smoky spices and piled onto a toasted bun with a crisp, tangy vinegar-based slaw.

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NUTRITION

Protein

31.7g

Fat

40.0g

Carbs

25.5g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Pork shoulder

0.5 whole Whole wheat bun

1 tbsp Sugar-free barbecue sauce

1 cup Shredded green cabbage

1 tbsp Apple cider vinegar

0.5 tsp Garlic powder

0.5 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Water

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PREPARATION

1
Rub the pork shoulder evenly with the sea salt, black pepper, garlic powder, and smoked paprika.
2
Place the seasoned pork into a slow cooker with one tablespoon of water and cook on the low setting for 8 hours until the meat is tender enough to shred.
3
While the pork is cooking, combine the shredded green cabbage and apple cider vinegar in a small bowl, tossing well to coat, and refrigerate until serving.
4
Once the pork is finished, remove it from the slow cooker and use two forks to shred the meat, discarding any large pieces of rendered fat.
5
Transfer the shredded pork to a bowl and stir in the sugar-free barbecue sauce until the meat is thoroughly coated.
6
Lightly toast the whole wheat bun in a dry pan or toaster until golden brown.
7
Assemble the sandwich by placing the barbecue pork on the bottom bun, topping it with the chilled vinegar slaw, and finishing with the top bun.