Name: Clean BBQ Pulled Pork Sandwiches with Tangy Slaw
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6.5 oz Pork shoulder; 0.5 whole Whole wheat bun; 2 tbsp Sugar-free BBQ sauce; 1 cup Shredded cabbage; 2 tbsp Non-fat Greek yogurt; 1 tsp Apple cider vinegar; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Garlic powder; 0.25 tsp Smoked paprika; 0.13 tsp Olive oil

Nutrition

Per serving

580 calories

Protein: 40g; 28% of calories
Carbs: 26g; 18% of calories
Fat: 36g; 55% of calories

Instructions

Prep 10 min · Cook 30 min

Season the pork shoulder evenly with sea salt, black pepper, garlic powder, and smoked paprika.
Heat the olive oil in a pan over medium-high heat and sear the pork on all sides until a golden-brown crust forms.
Transfer the pork to a slow cooker or heavy-bottomed pot with a splash of water and cook on low until the meat is tender enough to shred with a fork.
In a small mixing bowl, whisk together the non-fat Greek yogurt and apple cider vinegar to create a creamy dressing.
Toss the shredded cabbage with the yogurt dressing until thoroughly coated and set aside to let the flavors meld.
Shred the cooked pork, stir in the sugar-free BBQ sauce, and pile the mixture onto a toasted whole wheat bun topped with the crisp slaw.

Nutrition

Ingredients

Instructions

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