Updated: Aug 16, 2021
Missing bread??? Not anymore... Many who try to keep things low carb, end up missing and craving things? It's important to come up with healthy alternatives. Chaffles are a delicious alternative to bread. Pulled pork is an American barbecue dish, more specifically a down south dish, based on shredded barbecued pork shoulder. It is typically slow-smoked over wood; indoor variations use a slow cooker. The meat is then shredded manually and mixed with a sauce. It may be served on bread or eaten on its own. This is one of Jerry's all time favorite dishes, so it was mandatory we find a healthy version of pulled pork that he could enjoy. This picture is of BBQ Pulled Short Rib but the idea is the same, you can make this recipe with chicken, beef, pork, etc. So use these chaffles as our go to for healthier sandwiches. For this version: spread sweet BBQ pulled meat on your chaffle and top it off with some yummy crunchy creamy cole slaw! You will no longer feel deprived and your craving will be healthfully satisfied! This slow cooker pulled meat recipe is extremely easy to make, but yields fall-apart tender, flavorful bbq pulled meat. You can make this slow cooker pulled meat recipe fully ahead, it will keep in the refrigerator for 4-5 days, or the freezer for 3 months before reheating, or cooking in the slow cooker for up to SIXTEEN HOURS before serving, as long as you keep it on low heat... It’s perfect for a stress-free dinner that can be made ahead of time and just assembled day of.
BBQ Pulled Pork Chaffle: Serves 1
For BBQ Pulled Meat Chaffle: Serves 1
1/2 cup low moisture mozzarella shredded cheese (Or use pepper jack cheese)
Add a little fresh jalapeño to spice it up if you want. (optional)
1 laughing cow cheese wedge (Or use pepper jack laughing cow)
1.5 cups coleslaw mix (1 cup shredded green cabbage & half cup shredded red cabbage)
1tbsp Bolthouse Farms -Coleslaw yogurt dressing
1 tbsp G Hughes Smokehouse Sugar Free Hickory BBQ sauce
1 oz of cooked shredded meat
For Pulled Meat: Serves 10
5lbs of Pork (shoulder/butt etc)
1 cup of bbq sauce
1/2 cup low sodium broth
2 tbsp apple cider vinegar
1/2 tsp worcestershire sauce
1 tsp cumin
1/2 tsp ground pepper
1 tsp chili powder
1.5 tsp paprika
1 tsp Mrs Dash Garlic & Herb
1 tsp ground mustard seed powder
For Pulled Pork:
In a slow cooker, whisk together low sodium broth, apple cider vinegar, worcestershire sauce.
Combine all of the spices in a small bowl and rub all around the pork, including inside any folds in the meat.
Place the pork in the slow cooker, top with BBQ sauce, cover, and cook on low until easily shredded with a fork, about 8 hours. Remember important to not cover meat with liquid.
Remove the pork from the slow cooker and shred.
Top with extra bbq sauce and toss (a single serving is 1 oz meat and 1 tbsp BBQ sauce).
In a small bowl mix together colored coleslaw mix & Bolthouse Farms -Coleslaw yogurt dressing. Toss to coat. Set aside and let marinate.
Heat up your Dash mini waffle maker.
In a small bowl mix the egg, wedge laughing cow cheese, and mozzarella cheese.
Add half of the batter into your mini waffle maker and cook for 3-4 minutes.
Then cook the rest of the batter to make a second chaffle.
Remove from the waffle maker and let sit for 2 minutes to cool and stiffen.
Spread 1oz pulled meat one one Chaffle, top with half cup colesalw, and place second Chaffle on top to complete this sandwich. Plate, with remaining cup of coleslaw & serve.
Ok, now it’s your turn! Make your own healthy Pulled Pork Sandwich with this recipe and take a photo and tag us so we can check it out!
Remember it's not about depriving yourself of delicious food, it's about being mindful of your choices, portion sizes, and coming up with healthier alternatives that are just as good if not better. The goal with these healthy recipes is to show that eating healthy doesn't have to be a struggle and can be delicious and good for you and the kiddos simultaneously. Thus, our mission is to not only guide you to improving your physical health but also create a healthy mindset.
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