BBQ Pulled Pork & Slaw

Prep: 10 min 

Cook: 15 min 

Makes: 6 servings 

Calories: 433 g/serv

• Protein: 24g, (22%)
• Carb: 46g, (43%)
• Fat: 17g, (35%)

Ingredients 

• 1 pound cooked pulled pork - See Basic Shredded Pork Recipe, page 135
• 1/2 cup BBQ sauce 
• 6 potatoes, baked (optional—see serving options)

 Coleslaw

• 1/2 head of purple cabbage, chopped
• 4 large carrots, shredded
• 1/2 cup nonfat Greek Yogurt
• 1 Tbs apple cider vinegar
• 1/2 Tbs dijon mustard
• 1/2 Tbs pure maple syrup
• 1/3 tsp celery seed
• 1/8 tsp sea salt
• Freshly ground pepper, to taste

Instructions 

1. Line a baking sheet with parchment paper. 
2. Take the pulled pork and spread it out evenly on the baking sheet. Pour the BBQ sauce over the top and mix up so the meat is coated.
3. Cook In the oven on high broil for 7 minutes, toss, then cook for another 7 minutes. Timing may vary on the temperature of the meat when making this recipe (i.e. leftover pork or freshly cooked).
4. While the pulled pork is cooking, in a large mixing bowl, whisk together the slaw dressing ingredients.
5. On top of the slaw dressing, add the purple cabbage and carrots. Mix together.

Serving Options: Pulled pork mixed with scooped out baked potatoes on a bed of slaw, BBQ pulled pork sandwiches with slaw in the baked potatoes