Name: BBQ Pulled Pork Sandwiches
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 1 serving
Ingredients: 8 oz raw pork tenderloin; 1 whole whole wheat bun; 2 tbsp sugar-free BBQ sauce; 1 cup raw shredded cabbage; 2 tbsp nonfat Greek yogurt; 1 tsp apple cider vinegar; 0.25 tsp garlic powder; 0.25 tsp smoked paprika; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp olive oil; 0.25 cup water

Nutrition

Per serving

535 calories

Protein: 58g; 44% of calories
Carbs: 41g; 31% of calories
Fat: 14g; 25% of calories

Instructions

Prep 10 min · Cook 35 min

Season the raw pork tenderloin evenly with garlic powder, smoked paprika, sea salt, and black pepper.
Set a pressure cooker to the sauté function and add the olive oil; once hot, sear the pork on all sides until golden brown.
Pour the water into the pot, seal the lid, and cook on high pressure for 25 minutes.
While the pork cooks, whisk the nonfat Greek yogurt and apple cider vinegar together in a small bowl, then toss with the raw shredded cabbage to create the slaw.
Perform a quick pressure release once the timer sounds, remove the pork, and shred it using two forks.
Stir the sugar-free BBQ sauce into the shredded pork until well coated.
Toast the whole wheat bun in a dry pan or toaster until warm.
Assemble the sandwich by placing the BBQ pork on the bottom bun, topping with the tangy coleslaw, and closing with the top bun.

Nutrition

Ingredients

Instructions

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