Pulled Pork Bowl
Tender slow-cooked pulled pork over brown rice with a crunchy slaw and cool yoghurt dressing. Hearty and high in protein, portioned for a smaller appetite.
Why this works on GLP-1
Slow-cooked pork shoulder shreds into tender, flavourful pork that carries a lot of protein per portion, which is what you want on GLP-1 medication where appetite is lower but protein needs stay high to help protect lean muscle during weight loss. Choosing a leaner cut and trimming visible fat keeps it lighter.
Brown rice adds fibre and slow-release energy, and the slaw brings crunch and volume for very little. A yoghurt-based dressing keeps things creamy and cool while adding a touch more protein, without the heavy calorie load of a mayo-based one.
per bowl
per bowl
single serving
Ingredients · makes 1 serving
- Pulled pork, cookedLean slow-cooked pork shoulder, shredded, fat trimmed 120 g
- Brown rice, dryCooked to serve 70 g
- Slaw mixReady shredded cabbage and carrot, or your own 80 g
- Greek yoghurtFor the dressing · plain, unsweetened 2 tbsp
- Lime and seasoningJuice of ½ lime, garlic, salt and pepper for the dressing to taste
- To finish, optionalSpring onion, coriander, chilli flakes, a little smoked paprika to taste
Method
Warm the pork. If your pulled pork is pre-cooked or leftover, warm it through gently in a pan or microwave. If it needs saucing, toss it with a spoonful of a light barbecue or tomato sauce rather than a heavy sugary glaze.
Make the dressing. Stir the Greek yoghurt with the lime juice, a little crushed garlic, salt, and pepper until smooth and pourable. Loosen with a splash of water if needed.
Dress the slaw. Toss the slaw mix with about half the yoghurt dressing so it is lightly coated and crisp.
Build the bowl. Spoon the cooked brown rice into a bowl, add the warm pulled pork and the dressed slaw, and drizzle over the remaining dressing. Finish with spring onion or coriander, and eat slowly to gauge fullness on a reduced appetite.
Approximate nutrition per bowl
Makes one serving. The pork provides most of the protein, with the yoghurt dressing adding a little more. Figures vary with the cut of pork, how much fat is trimmed, and any sauce used.
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