Name: BBQ Pulled Pork Sandwiches with Coleslaw
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 1 serving
Ingredients: 6 oz Pork shoulder; 1 whole Sprouted grain bun; 1 cup Shredded green cabbage; 0.25 cup Shredded carrots; 2 tbsp Plain Greek yogurt; 1 tsp Apple cider vinegar; 0.5 tsp Honey; 2 tbsp Tomato paste; 1 tbsp Apple cider vinegar; 1 tsp Smoked paprika; 0.5 tsp Garlic powder; 0.5 tsp Onion powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Olive oil; 0.5 cup Water

Nutrition

Per serving

744 calories

Protein: 43g; 23% of calories
Carbs: 52g; 28% of calories
Fat: 41g; 49% of calories

Instructions

Prep 15 min · Cook 45 min

Season the pork shoulder on all sides with sea salt, black pepper, smoked paprika, garlic powder, and onion powder.
Set a pressure cooker to the sauté function, add olive oil, and sear the pork until browned on all sides.
Stir in the tomato paste, 1 tablespoon of apple cider vinegar, and water, then seal and cook on high pressure for 40 minutes.
In a medium bowl, whisk together the Greek yogurt, 1 teaspoon of apple cider vinegar, and honey until smooth.
Toss the shredded cabbage and carrots into the yogurt dressing until well coated, then refrigerate until ready to serve.
Once the pork is done, naturally release pressure for 5 minutes, then shred the meat with two forks and toss it back into the cooking liquid.
Toast the sprouted grain bun and pile the shredded pork high, topping it with a generous portion of the crisp coleslaw.

Nutrition

Ingredients

Instructions

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