NUTRITION

SERVINGS

INGREDIENTS

7 oz pork loin

1 whole whole wheat bun

2 tbsp sugar-free BBQ sauce

1 cup shredded cabbage

1 tbsp apple cider vinegar

1 tsp maple syrup

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp smoked paprika

1 tsp avocado oil

PREPARATION

• 1

  Rub the pork loin evenly with sea salt, black pepper, garlic powder, and smoked paprika.

• 2

  Heat avocado oil in a heavy-bottomed pot or slow cooker insert over medium-high heat and sear the pork on all sides until a golden crust forms.

• 3

  Transfer to a slow cooker and cook on low for 6-8 hours, or roast in a 300°F oven for 3 hours until the meat is tender and easily shredded.

• 4

  While the pork is cooking, whisk together the apple cider vinegar and maple syrup in a medium bowl, then toss with the shredded cabbage to create the slaw.

• 5

  Once the pork is cooked, shred the meat using two forks and discard any excess fat.

• 6

  Stir the sugar-free BBQ sauce into the shredded pork until well coated.

• 7

  Toast the whole wheat bun until lightly crisp, then pile the BBQ pork onto the bottom half.

• 8

  Top the pork with a generous portion of the vinegar slaw, add the top bun, and serve immediately.