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Easy Macro-Friendly pulled pork sandwich with cilantro lime apple slaw

Lightened up BBQ Pulled Pork Sandwich with Cilantro Lime Slaw

Everyone in my family loves these and will choose them in a line-up.  They're so surprisingly light and with the instant pot they're so fast! Can't go wrong.
5 from 2 votes
Author Lillie
Prep Time 1 hour 5 minutes
Cook Time 1 hour 45 minutes
Servings 8
Calories 360 kcal

Ingredients

  • 1 Brioche bun
  • 100 g Barbecue pork recipe below
  • 80 g Cilantro lime apple slaw recipe below
  • 2.5 tbs Stubbs barbecue sauce because it's lowest in carbs or your favorite homemade*

For the Cilantro Lime Apple Slaw

  • 1 12 oz Bag of coleslaw mix
  • 1/2 Bell pepper (red, yellow, or orange are my fave!)
  • 1/4-1/2 cup Chopped green onion
  • 1/4 cup Chopped apple
  • Handful of cilantro
  • 1 Tbsp White wine vinegar
  • 2 Tbsp Light mayo
  • 3 Tbsp Fresh squeezed lime juice
  • 1/4 tsp Salt
  • 1/8 tsp Pepper
  • 1 tsp Honey

For the Pork

  • 2 lb Pork tenderloin I use the kind that’s only 2.5 fat for 4 oz. I get mine from Costco- looks like this
  • 1 Tbsp Liquid smoke (sold at grocery stores near bbq sauce)
  • 1/2 cup Water
  • 1 Chopped onion (280 g)
  • 8 cloves Garlic (I use the frozen Dorot cubes I get at TJ- LOVE these)
  • 1 Tbsp Brown sugar
  • 2 tsp Dry mustard
  • 2 tsp Onion powder
  • 1 tsp Chili powder
  • 1 tsp Cumin
  • 1 tsp Paprika
  • 1 tsp Kosher salt
  • 1/2 tsp Cayenne* (optional.. if you like a kick)

Instructions

  • *Our favorite super simple (non-low carb!) homemade bbq sauce: I don't always want to spend the carbs on all this sugar but sometimes I just-- do!
  • Whisk together 1 cup ketchup, 1 cup brown sugar, and 1-2 tbs liquid smoke and microwave for a minute or bring to a light boil on the stove.

For the Cilantro Lime Apple Slaw

  • Mix first six ingredients together for dressing (Add up to ¼ cup canola oil if you aren’t watching your fat, I skip it.)
  • Toss with remaining ingredients. It might seem dry at first but it gets better as it sits for a little bit. If it still seems too dry, just add another squeeze of lime or dash of vinegar.

For the Pork

  • Cut pork into 4 inch chunks and season with salt. Sear on all sides.
  • Put smoke, water, pork, onion, garlic, and all spices in the instant pot (I used it!!!!) or you can use a slow cooker. (Don’t stress about the spices, use what you have and skip what you don’t)
  • Set your instant pot to manual and 45 minutes. Allow for 10-15 minute natural release, then open the vent. Open the lid when it releases easily.
  • I like to pull out the chunks and shred them in a shallow dish for ease. Then pour as much of the juices over it as seems good. Toss in juices.
  • If you like your pork a little less juicy and more crispy, you can fry some up in a pan with cooking spray like these carnitas. We like it both ways.

For the Slow Cooker

  • Set to high for 6 hours or low for 8-10.
  • When done, shred with two forks and toss in juices.

For the Sandwich

  • Spray the inside of the buns with cooking spray and pan-toast on a skillet
  • Immediately top with shredded pork, bbq sauce, and cilantro lime apple slaw. Enjoy!! And then probably do it again because these boys are pretty darn light.

Nutrition

Serving: 1brioche bun with 100 grams of pork and 80 grams slaw and 2.5 Tbs StubbsCalories: 360kcalFat: 8gProtein: 26gCarbohydrates: 45g

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