BBQ Pulled Pork Sandwiches with Coleslaw

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

BBQ Pulled Pork Sandwiches with Coleslaw

YOUR SOLIN GENERATED RECIPE

BBQ Pulled Pork Sandwiches with Coleslaw

Slow-roasted pork shoulder shredded into tender ribbons and tossed in smoky BBQ sauce, topped with a crisp, tangy Greek-yogurt slaw on a toasted sprouted grain bun.

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NUTRITION

523kcal
Protein
36.6g
Fat
32.5g
Carbs
20.5g

SERVINGS

1 serving

INGREDIENTS

6 oz pork shoulder

0.33 whole sprouted grain bun

2 tbsp sugar-free BBQ sauce

1 cup shredded cabbage mix

2 tbsp non-fat Greek yogurt

1 tbsp apple cider vinegar

1 tsp yellow mustard

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

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PREPARATION

  • 1

    Season the pork shoulder with sea salt, black pepper, and garlic powder, then slow-cook until the meat is tender enough to shred easily with a fork.

  • 2

    In a small mixing bowl, whisk together the non-fat Greek yogurt, apple cider vinegar, and yellow mustard until the dressing is smooth and creamy.

  • 3

    Combine the shredded cabbage mix with the yogurt dressing in a bowl, tossing well to ensure every strand is coated, then let it sit to soften.

  • 4

    Shred the cooked pork into fine pieces and stir in the sugar-free BBQ sauce until the meat is thoroughly glazed and moist.

  • 5

    Lightly toast the sprouted grain bun in a pan or toaster until the edges are golden brown and slightly crisp.

  • 6

    Place the BBQ pulled pork onto the bottom half of the toasted bun, top with a generous portion of the tangy coleslaw, and finish with the top bun.

BBQ Pulled Pork Sandwiches with Coleslaw

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

BBQ Pulled Pork Sandwiches with Coleslaw

YOUR SOLIN GENERATED RECIPE

BBQ Pulled Pork Sandwiches with Coleslaw

Slow-roasted pork shoulder shredded into tender ribbons and tossed in smoky BBQ sauce, topped with a crisp, tangy Greek-yogurt slaw on a toasted sprouted grain bun.

NUTRITION

523kcal
Protein
36.6g
Fat
32.5g
Carbs
20.5g

SERVINGS

1 serving

INGREDIENTS

6 oz pork shoulder

0.33 whole sprouted grain bun

2 tbsp sugar-free BBQ sauce

1 cup shredded cabbage mix

2 tbsp non-fat Greek yogurt

1 tbsp apple cider vinegar

1 tsp yellow mustard

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

  • 1

    Season the pork shoulder with sea salt, black pepper, and garlic powder, then slow-cook until the meat is tender enough to shred easily with a fork.

  • 2

    In a small mixing bowl, whisk together the non-fat Greek yogurt, apple cider vinegar, and yellow mustard until the dressing is smooth and creamy.

  • 3

    Combine the shredded cabbage mix with the yogurt dressing in a bowl, tossing well to ensure every strand is coated, then let it sit to soften.

  • 4

    Shred the cooked pork into fine pieces and stir in the sugar-free BBQ sauce until the meat is thoroughly glazed and moist.

  • 5

    Lightly toast the sprouted grain bun in a pan or toaster until the edges are golden brown and slightly crisp.

  • 6

    Place the BBQ pulled pork onto the bottom half of the toasted bun, top with a generous portion of the tangy coleslaw, and finish with the top bun.