🐖 Pulled Pork

Name: Pulled Pork
Total time: 600 min
Yield: 8
Cuisine: United States · the South
Ingredients: 2 kg pork shoulder; 3 tbsp spice rub (paprika, garlic powder, black pepper, brown sugar, salt); 120 ml cider vinegar; 1 tsp chilli flakes; 200 ml barbecue sauce

Origin: United States · the South

440kcal

per serving · 200 g

220kcal

per 100 g

40 gProtein20 g / 100 g

20 gFat10 g / 100 g

20 gCarbs10 g / 100 g

Pulled pork is pork shoulder rubbed with spices and smoked or slow-cooked for many hours until it is tender enough to pull apart with forks. The shredded meat is tossed with a tangy vinegar mop and barbecue sauce, giving it a smoky, sweet and sharp flavour. It is served on its own as a barbecue plate or piled into sandwiches.

Diets

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

Low-carb10 g carbs per 100 g

✓

High protein20 g protein per 100 g — 36% of the calories

Not vegetarianbecause of: pork shoulder

Not veganbecause of: pork shoulder

Contains porkbecause of: pork shoulder

Allergens

None of the 14 major allergens in a typical recipe.

What it is made of

pork shoulderbarbecue saucevinegarspices

Recipe

8 servings600 min

Ingredients

2 kg pork shoulder
3 tbsp spice rub (paprika, garlic powder, black pepper, brown sugar, salt)
120 ml cider vinegar
1 tsp chilli flakes
200 ml barbecue sauce

Method

Rub the pork all over with the spice mix and leave for at least 1 hour or overnight in the fridge.
Smoke or roast at about 110–120 °C for 8–10 hours, until very tender.
Rest the meat for 30 minutes, then pull it into shreds with two forks, discarding excess fat.
Mix the vinegar with the chilli flakes and toss through the meat.
Stir in the barbecue sauce and serve warm.

How to make it lighter

Trim and discard visible fat after cooking; it noticeably lowers the calories per portion.
Use less barbecue sauce and more vinegar for flavour, since the sauce adds most of the sugar.
Serve over a large green salad or raw vegetables instead of a bun.

History

Slow-smoked pork is one of the oldest forms of barbecue in the American South, with strong regional styles in the Carolinas, Tennessee and beyond. Eastern North Carolina is known for a thin vinegar-and-pepper sauce, while other areas favour sweeter tomato-based sauces.

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Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →