Pulled Pork BBQ Sliders with Pickled Onions
Oh my! This recipe is so ridiculously delicious you will NOT believe it's on program! Succulent, tangy and juicy pulled pork melts in your mouth with the sweetness of everything BBQ and the tang of lightly pickled onions.
It's a low carb, Optavia Lean and Green recipe (and 5 and 1 recipe) that you'll make again... and again... and again! Serve straight up, piled on a salad or make a great slider bun out of an Optavia Herbed Cheddar biscuit fueling and enjoy!
3 pounds pork butt, all visible fat removed
1 C water
6 T apple cider vinegar (divided)
1 small red onion, sliced thin
1/2 packet stevia powder
Sugar-free BBQ sauce
1 Optavia Cheddar-Herb Biscuit Fueling
Small slider buns if transitioning or for guests if desired
3 ounces shredded cabbage
Add pork butt to a slow cooker.
Pour 1 C water over the pork butt.
Sprinkle Honey BBQ and Garlic and Spring Onion seasonings over the pork butt.
Cover the slow cooker with the lid and cook on low for 6-8 hours until fork tender.
While pork is cooking, slice the onion.
Pour 4 T apple cider vinegar into a zipper bag big enough to hold the onions snugly. Add the Dash of Desperation and stevia and "swoosh" together in the bag.
Add the onions to the bag, squeeze out the air and put the bag into the fridge while the pork is cooking.
When the pork is finished, using 2 forks, pull it apart into shreds. Add the remaining 2 T of apple cider vinegar. Combine.
If using a biscuit as a slider bun, prepare it according to directions and cut in 1/2.
Garnish with BBQ sauce, 1 Tablespoon pickled onions and .75 ounces of cabbage.
Recipe Notes & Optavia Counts
Serving Size is 6 ounces of pulled pork with .75 oz cabbage, 1 T pickled onions and 1 Tablespoon sugar-free BBQ sauce.
1 - Leaner
1/2 - Green
3 - Condiments
If using a fueling as a slider bun, be sure to omit 1 fueling from elsewhere in your menu for the day and count accordingly.
If using BBQ sauce, be sure to count as a condiment as well.
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