NUTRITION

SERVINGS

INGREDIENTS

6 oz Pork shoulder

0.25 whole Whole wheat bun

2 tbsp Sugar-free BBQ sauce

0.5 cup Green cabbage

0.25 cup Carrots

1 tbsp Apple cider vinegar

0 tsp Olive oil

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

• 2

  Place the seasoned pork in a slow cooker or pressure cooker and cook until the meat is tender enough to fall apart easily.

• 3

  Remove the pork from the cooker and use two forks to shred the meat into thin ribbons, discarding any large pieces of fat.

• 4

  In a small bowl, whisk together the apple cider vinegar and olive oil, then toss with the shredded cabbage and carrots to create a crisp slaw.

• 5

  Stir the sugar-free BBQ sauce into the shredded pork until every piece is well-coated and moist.

• 6

  Lightly toast the whole wheat bun, then pile the BBQ pork onto the bottom half and top with a generous portion of the tangy coleslaw.