American · Lunch
Barbecue Pulled Pork Sandwich (High-Protein)
Slow-braised pork shoulder shredded and tossed in tangy tomato barbecue sauce, piled onto a whole wheat bun with black bean and cabbage slaw. Smoky paprika, cumin and apple cider vinegar define the flavour, while extra beans boost fibre and the generous pork portion drives protein.
$5
20 minsPrep
210 minsCook
230 minsTotal
MediumLevel
Nutrition per serving
768Calories
51.8gProtein
34.1gFat
68.5gCarbs
21.1gSugar
12.7gFiber
1216mgSodium
154mgChol
11.3gSat Fat
1042mgPotassium
156mgCalcium
4.8mgIron
0.9mcgVitamin B12
18mgVitamin C
protein-rich
high-fiber
gluten-free-adaptable
high-protein
Instructions
1
Prep
Pat the pork shoulder dry and rub all over with smoked paprika, cumin, cayenne, brown sugar, salt and black pepper until evenly coated.
2
Sear
Heat vegetable oil in a heavy pot over medium-high and brown the pork on all sides for 6 minutes until a deep crust forms.
3
Braise
Pour in chicken stock and apple cider vinegar, cover the pot and cook over low heat for 3 hours until the meat pulls apart easily.
4
Reduce
Uncover and simmer the braising liquid over medium heat for 8 minutes until it thickens and coats the back of a spoon.
5
Build
Shred the pork with two forks, fold in barbecue sauce, then toss the cabbage and black beans with yogurt into a slaw.
6
Plate
Pile the pulled pork onto the whole wheat bun base, top with the bean slaw and close with the bun lid to serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g pork shoulder
- 22 whole wheat bun
- 8.4 oz240g canned black beans, drained
- 3 oz86g cabbage
- 6 tbsp6 tbsp tomato barbecue sauce
- 2 tbsp2 tbsp apple cider vinegar
- 2 tsp2 tsp smoked paprika
- 1 tsp1 tsp ground cumin
- 1/2 tsp1/2 tsp cayenne
- 2 tsp2 tsp brown sugar
- 4 tbsp4 tbsp plain yogurt
- 1 cup240ml chicken stock
- 2 tsp2 tsp vegetable oil
- salt and black pepper to taste
