Slow Cooker Pork BBQ with Tangy Cabbage Slaw - Complete Lean and Green Recipe

YIELD: 4 SERVINGS

COMPLETE LEAN & GREEN MEAL: 1 LEANER, 1 HEALTHY FAT, 3 GREEN, 3 CONDIMENTS

TOTAL TIME: 3 HOURS

Ingredients

• 1¾ lbs. pork tenderloin
• 1 tsp salt, divided
• 6 tbsp sugar-free barbecue sauce
• 1½ tbsp yellow mustard, divided
• ¼ cup water
• 4 tsp extra virgin olive oil
• ¼ cup cider vinegar
• ½ tsp caraway seeds
• 6 cups chopped cabbage

Directions

1. Whisk together the barbecue sauce, one tablespoon of mustard, and a ½ teaspoon salt.
2. Rub the barbecue mixture over the pork, and place the pork in a slow cooker.
3. Pour water over top, and cook on low for 7 hours until very tender.
4. Remove the pork from slow cooker, reserving liquid for later use, and shred using two forks.
5. Meanwhile, pour the reserved barbecue liquid into a large saucepan. Stir in the extra virgin olive oil, ½ tablespoon mustard, vinegar, ½ teaspoon salt, and caraway seeds. Bring to a boil.
6. Add the chopped cabbage, and simmer gently until just wilted about 3 to 4 minutes.
7. Divide the cabbage slaw into 4 equal-sized portions and serve each with 6 ounces shredded pork.

Nutrition Facts:  Per serving: 300 calories, 10g fat, 10g carbohydrate, 43g protein