American · Lunch
Pulled Pork Sandwich (High-Protein)
Slow-braised pork shoulder pulled and tossed in smoky barbecue sauce, mixed with white beans and pinto beans for protein and fiber, then topped with tangy vinegar slaw on a toasted whole wheat bun. Served open-faced with the beans warmed through into the meat.
$5
20 minsPrep
210 minsCook
230 minsTotal
MediumLevel
Nutrition per serving
661Calories
56.5gProtein
16.3gFat
66.6gCarbs
22.6gSugar
15.5gFiber
1873mgSodium
143mgChol
4gSat Fat
1285mgPotassium
185mgCalcium
3.8mgIron
0.9mcgVitamin B12
28mgVitamin C
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Pat the pork shoulder dry and rub all over with the smoked paprika, brown sugar and salt until evenly coated.
2
Sear
Heat the olive oil in a heavy pot over medium-high heat and brown the pork on all sides for 6 minutes until a deep crust forms.
3
Braise
Pour the chicken stock around the pork, cover, and cook over low heat for 3 hours until the meat pulls apart with no resistance.
4
Simmer
Shred the pork with two forks, stir in the barbecue sauce, cannellini beans and pinto beans, and cook over medium-low heat 5 minutes until warmed through.
5
Toss
Shred the cabbage and toss with the apple cider vinegar until it softens slightly and glistens, then toast the whole wheat bun until golden.
6
Plate
Pile the pork and beans onto the bun base, top with the vinegar slaw, and serve open-faced with the crown alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g pork shoulder
- 2 tsp2 tsp smoked paprika
- 2 tsp2 tsp brown sugar
- 1 tsp1 tsp salt
- 1 cup240ml chicken stock
- 6 tbsp90g barbecue sauce
- 7 oz100g, half a 14 oz can, drained cannellini beans
- 5.6 oz160g pinto beans
- 2 cup140g cabbage
- 2 tbsp2 tbsp apple cider vinegar
- 22 whole wheat bun (150g)
- 2 tsp2 tsp olive oil
