Name: BBQ Pulled Pork Sandwiches with Coleslaw
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Pork shoulder; 0.75 whole Sprouted grain bun; 1 cup Shredded cabbage and carrot mix; 0.25 cup Nonfat Greek yogurt; 1 tsp Apple cider vinegar; 0.25 tsp Honey; 2 tbsp Sugar-free BBQ sauce; 0.5 tsp Smoked paprika; 0.25 tsp Garlic powder; 0.25 tsp Onion powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper

BBQ Pulled Pork Sandwiches with Coleslaw

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

YOUR SOLIN GENERATED RECIPE

BBQ Pulled Pork Sandwiches with Coleslaw

Slow-roasted pork shoulder shredded and tossed in a tangy sugar-free BBQ sauce, topped with a crisp, creamy Greek yogurt coleslaw on a toasted sprouted grain bun.

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NUTRITION

Protein

32.9g

Fat

23.3g

Carbs

35.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Pork shoulder

0.75 whole Sprouted grain bun

1 cup Shredded cabbage and carrot mix

0.25 cup Nonfat Greek yogurt

1 tsp Apple cider vinegar

0.25 tsp Honey

2 tbsp Sugar-free BBQ sauce

0.5 tsp Smoked paprika

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Season the pork shoulder with smoked paprika, garlic powder, onion powder, salt, and pepper.
2
Place the pork in a slow cooker and cook on low for 8 hours until tender enough to shred with a fork.
3
In a medium bowl, whisk together the Greek yogurt, apple cider vinegar, and honey to create the slaw dressing.
4
Fold the shredded cabbage and carrot mix into the yogurt dressing until thoroughly and evenly coated.
5
Shred the cooked pork using two forks and stir in the sugar-free BBQ sauce until the meat is succulent.
6
Lightly toast the sprouted grain bun until the edges are golden and the center is warm.
7
Assemble the sandwich by piling the pulled pork on the bottom bun and topping it with a generous heap of crisp coleslaw.