NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Pork shoulder

1 tsp Smoked paprika

0.5 tsp Garlic powder

0.5 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

2 tbsp Apple cider vinegar

3 tbsp Sugar-free BBQ sauce

1 whole Sprouted grain bun

1 cup Shredded cabbage

0.25 cup Shredded carrots

1 tbsp Apple cider vinegar

1 tsp Dijon mustard

PREPARATION

• 1

  Rub the pork shoulder thoroughly with the smoked paprika, garlic powder, onion powder, sea salt, and black pepper.

• 2

  Place the seasoned pork in a slow cooker with 2 tablespoons of apple cider vinegar and cook on low for 8 hours until the meat is tender and easily pulls apart.

• 3

  Remove the pork from the slow cooker and shred it using two forks, being sure to discard any excess fat.

• 4

  Toss the shredded pork with the sugar-free BBQ sauce in a bowl until every ribbon of meat is well coated.

• 5

  In a separate small bowl, whisk together 1 tablespoon of apple cider vinegar and the Dijon mustard, then toss with the shredded cabbage and carrots to create a crisp slaw.

• 6

  Lightly toast the sprouted grain bun in a pan or toaster until golden brown.

• 7

  Pile the warm BBQ pork onto the bottom half of the bun, top with a generous portion of the zesty slaw, and close the sandwich.